Mushroom Smothered Chicken Thighs
Smothered chicken is an all-time southern favorite. Generally, dredging the chicken in flour, adds to the thickening power of the sauce. Here, gluten-free tapioca flour replaces flour to make it gluten-free, paleo, and keto-friendly. Sabatino Tartufi (truffle zest) helps intensify the mushroom flavor, and Dijon mustard gives it a bit of a tang. Enjoy this southern delicacy with broccoli or greens to help cleanse the palate.
4 servings
INGREDIENTS:
⅓ cup tapioca or cassava flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
4 chicken thighs
½ cup almond oil
8 ounces mushrooms, sliced
2 tablespoons butter
1 cup onion, small diced
4 cloves garlic, minced
1 teaspoon dry mustard
1 teaspoon dried thyme
1 teaspoon fresh rosemary, minced
½ teaspoon Sabatino Tartufi (optional, but tasty)
¼ cup Dijon mustard
¼ cup chicken broth
1 ½ cups heavy cream
DIRECTIONS:
Whip the tapioca flour, garlic powder, onion, powder, paprika, salt, and black pepper together. Dredge the chicken in this mixture.
Heat the oil in a large skillet over medium-high heat. Fry the chicken until crispy on each side, about five minutes per side. Remove and reserve warm.
Drain all but one tablespoon of the fat from the pan, and add the mushrooms in a single layer, and sauté until golden brown on both sides. Lower heat and add the butter, onions, and garlic. Cook until softened, about two to three minutes. Add the dry mustard, thyme, rosemary, and Sabatino Tartufi, and cook until fragrant, about a minute. Mix the Dijon mustard. Then whip in the chicken broth, and cream. Bring to a simmer and cook until thickened, about two to three minutes.
Add the chicken back into the sauce, turning to coat each side. Cover the pan and cook over low heat, turning the chicken occasionally for twenty-five minutes. If necessary, remove the chicken and simmer the sauce to the right consistency. Taste, Think, Transform with salt and black pepper. If residual fat accumulates, blot with a paper towel to remove. Serve hot.
Mushroom Smothered Chicken Thighs
Ingredients
- ⅓ cup tapioca or cassava flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4 chicken thighs
- ½ cup almond oil
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 1 cup onion, small diced
- 4 cloves garlic, minced
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary, minced
- ½ teaspoon Sabatino Tartufi (optional, but tasty)
- ¼ cup Dijon mustard
- ¼ cup chicken broth
- 1 ½ cups heavy cream
Instructions
- Whip the tapioca flour, garlic powder, onion, powder, paprika, salt, and black pepper together. Dredge the chicken in this mixture.
- Heat the oil in a large skillet over medium-high heat. Fry the chicken until crispy on each side, about five minutes per side. Remove and reserve warm.
- Drain all but one tablespoon of the fat from the pan, and add the mushrooms in a single layer, and sauté until golden brown on both sides. Lower heat and add the butter, onions, and garlic. Cook until softened, about two to three minutes. Add the dry mustard, thyme, rosemary, and Sabatino Tartufi, and cook until fragrant, about a minute. Mix the Dijon mustard. Then whip in the chicken broth, and cream. Bring to a simmer and cook until thickened, about two to three minutes.
- Add the chicken back into the sauce, turning to coat each side. Cover the pan and cook over low heat, turning the chicken occasionally for twenty-five minutes. If necessary, remove the chicken and simmer the sauce to the right consistency. Taste, Think, Transform with salt and black pepper. If residual fat accumulates, blot with a paper towel to remove. Serve hot.
Calories
868.32Fat (grams)
69.67Sat. Fat (grams)
30.84Carbs (grams)
26.25Fiber (grams)
3.45Net carbs
22.80Sugar (grams)
7.42Protein (grams)
36.46Sodium (milligrams)
1292.58Cholesterol (grams)
282.82The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.