Skillet Chicken With Mushroom Gravy
I’m absolutely obsessed with all things food/cooking, and in my next life have put in a request to come back as a pastry chef.
I really wanted to share this recipe with you because it’s hella delicious, pretty darn easy and has become a staple in our dinner rotation. But I felt shy about sharing it here, because the star of the show is: chicken. And “good” Sadhikas don’t eat chicken.
Yum.
Well, turns out I’m a naughty Sadhika. I eat meat. I’ve learned I kinda have to, or I feel like doo-doo. I grew up vegan and then vegetarian and didn’t have my first hamburger until I was 13. And damn, that shit was goooooood! So then I ate meat for a while and felt great. Then I got really hardcore into my yoga practice and decided to follow the Yamas and Niyamas to the best of my ability, and went back to being a strict vegan. And it sucked. Not just because I couldn’t eat cheese, but because I developed a bunch of health problems. So then I switched to being vegetarian and the health problems got a bit better, but were still there. I finally decided to eat meat again, and lo-and-behold all my health issues went away and stayed away. So, now I eat meat and love yoga. Naughty! I guess I will just have to make up for it in that other life where I’m a vegan pastry chef 🤔
(no way, bro….BUTTER!!!)
Ingredients
6 boneless skinless chicken thighs
4 tbsp avocado oil
1 onion diced
1 lb baby bella mushrooms sliced thick
2 cloves of garlic minced
2-3 tbsp fresh thyme leaves roughly chopped
2 cups chicken broth
2 tbsp tamari
2 tbsp arrowroot starch or thickener of choice
salt and pepper to season
Instructions
Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil
Add your chicken thighs and cook for about 5 minutes on each side until golden brown
Remove from heat and add 2 more tbsp of avocado oil
Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown)
Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes
Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom
Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain
Pour your starch mixture over your mushroom and stir to combine
Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs
Reduce the heat to low, cover, and cook for 10 more minutes
Serve over mashed potatoes (I served mine over dairy-free mashed sweet potatoes), quinoa, or pasta, garnish with parsley, and ENJOY!
Recipe and photo credit to: Olivia Adriance
