Skillet Chicken Thighs with Mushroom Gravy
Seared chicken thighs finished in a savory mushroom-thyme gravy, all in one skillet.
| 6 boneless skinless chicken thighs | Brown chicken, 5 min per side | Add chicken, cover, low 10 min | |||
| 2 tbsp avocado oil (for the chicken) | |||||
| 2 tbsp avocado oil (for the mushrooms) | Cook mushrooms & onion, ~7 min | Stir in garlic, thyme & salt, 1-2 min | Deglaze with broth & tamari | Stir in slurry, simmer 2-3 min | |
| 1 small onion, diced | |||||
| 455 g baby bella mushrooms, sliced thick | |||||
| 2 cloves garlic, minced | |||||
| 2-3 tbsp fresh thyme leaves, roughly chopped | |||||
| 1 tsp salt | |||||
| 355 ml chicken broth (for deglazing) | |||||
| 1 1/2 tbsp tamari (for deglazing) | |||||
| 120 ml chicken broth (for the slurry) | Whisk broth, tamari & arrowroot | ||||
| 1/2 tbsp tamari (for the slurry) | |||||
| 2 tbsp arrowroot starch |
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