Chicken with Mushrooms and Tarragon
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. Remove the browned chicken pieces and set them aside.
  3. 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.
  4. Next add the garlic and cook for another minute or two.
  5. 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.
  6. 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.
  7. Taste the sauce and add salt if necessary. Throw in the herbs and serve.
Recipe by Autoimmune Wellness at