Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase II: sub compliant flour for arrowroot), Paleo, Whole30
I posted photos of this recipe on social media a few weeks back, but haven’t yet posted the details. I had a friend ask for the recipe, so here it is! These Gluten Free Chicken Thighs in Mushroom Gravy are the definition of comfort food. They’re gluten free, and have the option to be dairy free too. You can have a savory, flavorful gravy without resorting to common allergenic foods. There’s also no need for corn starch, which is commonly made with GMO corn. We can do better!
WHY CHICKEN THIGHS?
When cooked, chicken thighs retain so much more moisture than chicken breasts. For this recipe, I used boneless chicken thighs. Using kitchen scissors, I trimmed off most of the fat. I also cut each thigh into two or three pieces. I’ve been eating less meat lately, and trying to stretch the meat that we do buy into more meals. By portioning meat into smaller pieces, we naturally take less of it onto our plates. You only have so much food that you can put into your stomach at each meal. When my family eats less meat, we fill our stomachs with more vegetables. I consider that a win.
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THE GRAVY
This is a basic pan gravy that can be used for chicken or beef dishes. I sear the meat over a medium-high burner. I do not cook the meat all the way through, but merely brown each side. After searing, the pan is left with brown bits on the bottom. I throw a chopped onion and chopped baby bella mushrooms into the pan. Generally, the pan is pretty dry and I need to add cooking fat. This is where you have options. You can use butter or ghee if your tolerate dairy well. If not, choose olive oil, lard, or another cooking fat. I add a few tablespoons of fat so that the onion and mushrooms will begin to cook. By stirring, all the brown bits will lift off the bottom of the pan.
Once the onion and mushrooms have softened, I sprinkle a few tablespoons of arrowroot powder over the mixture and stir. After that is well combined, I slowly pour in chicken stock. As I whisk everything together, the arrowroot thickens the chicken stock into gravy. I add the chicken back to the pan, submerging it in the gravy to finish cooking.
I hope you enjoy these Gluten Free Chicken Thighs in Mushroom Gravy. Adapat this recipe and make it your own!
Insanely Good Gluten Free Chicken Thighs in Mushroom Gravy
Ingredients
FOR THE CHICKEN
- 1 pkg. chicken thighs, fat trimmed off
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp white pepper
- 2 tbsp. olive oil
FOR THE GRAVY
- 2-3 tbsp butter, ghee, olive oil, or other cooking fat
- 1 onion, sliced
- 8 oz. Baby Bella mushrooms, sliced
- 2 tbsp arrowroot powder
- 2 c chicken stock
- Sea salt and pepper to taste
Instructions
- Remove the chicken from the packing and pat it dry with a paper towel. Trim any excess fat. If you desire, trim the thighs into smaller pieces. I find, along with portion control, this helps them to lie flat in the pan. Sprinkle the salt, onion powder, garlic powder, paprika, and white pepper across both sides of the chicken. Set aside.
- Heat a large pan over medium-high heat. When the pan is hot add the olive oil. When the oil is hot, add the chicken thighs. Be sure that each thigh is touching the pan. Do not stack or pile them atop each other. If you need to cook several batches, do so. Sear each side of the chicken for 2-3 minutes. A brown crust should appear on the chicken. After both sides are seared, remove the chicken from the pan.
- Add the sliced onion and mushrooms to the pan. If the pan is dry, add 2-3 tablespoons of cooking fat. Stir the onion and mushrooms until any brown bits are deglazed from the bottom of the pan.
- When the onion and mushrooms have begun to soften, sprinkle the 2 tablespoons arrowroot over the mixture. Stir to form a paste. Slowly, add in the chicken stock. Whisk or stir continuously to form gravy. There should not be clumps. Salt and pepper to taste.
- When the gravy is formed, submerge the chicken in the pan gravy. Turn the heat down to a simmer. Allow the chicken to finish cooking in the gravy. This will likely take 15-20 minutes. You can stir the gravy occasionally to be sure it is not sticking to the pan.
- Serve the chicken thighs and gravy over rice, mashed potatoes, or cauliflower rice. Pair with roasted vegetables or a salad. The chicken and gravy will save well in the refrigerator for several days.
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