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Satisfying, full of flavor and a little on the creamy side, this recipe is my idea of food for comfort. And let’s face it, we all need some of that every so often!
I don’t often cook with tarragon and if you’ve never had it before, give it a try. Its anise-like taste goes beautifully with chicken. And although it’s quite subtle, it pairs really well with the earthiness of mushrooms. If you don’t do well with coconut, just leave it out but increase the broth by a couple of tablespoons. The sauce won’t be thicken as much, but it will still be good!
When you brown the chicken pieces, make sure to get a really good color because, not only does it look more appealing but you’re adding in so much more flavor. The same goes for the shallots and mushrooms. So take some time over this part of the process, your taste buds will be thankful for it!
- Heat 1 tsp of the oil in a large sauté pan or skillet on a medium heat. Place the chicken thighs into the skillet, skin side down, and brown them well. The chicken will give out a lot of fat (beware of spitting), which you will be using so don't drain it off.
- Remove the browned chicken pieces and set them aside.
- Now turn the heat down, add the shallots and mushrooms and cook until softened. Turn the heat back to medium and continue cooking until they are lightly colored. Again, this adds flavor.
- Next add the garlic and cook for another minute or two.
- Pour the bone broth into the pan, give everything a good stir and then return the chicken to the pan. Cover the pan and simmer for 10 minutes.
- Remove the cover, stir in the coconut milk and bring it back up to a simmer. Finish cooking with the lid off, for 10 minutes or until the chicken is cooked through and the sauce has thickened.
- Taste the sauce and add salt if necessary. Throw in the herbs and serve.