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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!
- 1-2 tsp coconut oil
- 6 -8 plump chicken thighs, skin on, bone in
- 4-5 (10-oz) large red shallots, thickly sliced
- 8 oz brown mushrooms, quartered
- 2 large cloves garlic, minced
- ½ cup chicken bone broth
- ¼ cup coconut milk
- Sea salt to taste
- 2 tbsp finely chopped tarragon
- 2 tbsp finely chopped curly parsley
- 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.
OMG this looks amazing!!
Thanks Jacinta, I hope you enjoy it 🙂
[…] Ready to eat now? Go find the recipe over at Autoimmune Wellness. […]
[…] Chicken with Mushrooms and Tarragon from Autoimmune Wellness *Tarragon is such a flavorful herb that isn't used terribly often! […]
Made this tonight and it was yum, especially love the flavour of the mushrooms! Thanks!!
any idea how many calories is in this? It’s so helpful to know… Thanks
Helen, We don’t count calories on AIP, but you could pop this into a nutrition tracker to find out if you are curious.
This looks amazing! I will try it this week. The recipe won’t print from the print button on an iPad. Should I try a PC?
Thanks Mickey and Kate!
Hi Susie! Yes, if it won’t work on a device I would try from a computer. Hope it works for you there!
Thanks Mickey! I am loving your recipes!
This is on our regular rotation! We love it so much! Thank you for sharing. Only note I would make was the herbs I think are supposed to be fresh and I didn’t catch that the first time and added the dried herbs in the amounts listed and it was sooooo strong! Lol
Glad it’s such a favorite Angie!
Should you just use the cream from the top or stir it in on the coconut milk?
This was amazing. Didn’t have tarragon so I used thyme. This is a keeper
I rarely make comments…but this was an amazing dinner. I am AIP but the rest of my family is not. Everyone loved it! Thank you.
Hey there! I’m in the midst of making this for the first time! My only question is… How do you get the skin to stay crispy, after having the lid on? My nice, crisp skin, turned soft and mushy real fast.
This recipe was fantastic! I added a little bit of arrowroot flour at the end to thicken the sauce and it made the most fantastic gravy! I couldn’t find organic tarragon, so I missed out on that but it was still amazing!
With fresh pumpkin and fresh spinach linguini along with taragon and parsley from the garden – a taste sensation and looked tremendous too
Are regular shallots ok? What could you sub?
TJ – yes, she calls for shallots in this recipe but I bet it would work well with onion, too!
The tarragon was never added during the cooking steps. How is everyone praising this and never mentioned that obvious fact, which the writer didn’t notice either.
Hi Sanik! You’ll find what you are looking for in step 7.