Aromatic Chicken with Mushrooms
DAIRY
FREE
NUT
FREE
PALEO
DIET
Mushrooms, garlic, and onions make the perfect complement to this warm and filling dish. Serve with Simple Roasted Root Vegetables for a satisfying and gut-friendly meal.
Prep Time 15 minutes |
Cook Time 30 minutes |
Makes 4 chicken breasts |
Serving Size 1 breast |
INGREDIENTS
2 medium sweet or yellow onions, sliced thin
4 cups button, cremini, or baby portobello mushrooms, sliced
2 cloves garlic, finely diced
2 TB. coconut oil, ghee, or lard
4 (6-oz.; 170g) skin-on chicken breasts
Sea salt
2 to 4 cups homemade chicken stock
METHOD
1 Preheat the oven to 350°F (180°C).
2 In a large ceramic casserole dish, combine sweet onions, button mushrooms, and garlic. Add coconut oil, and place chicken breasts on top. Sprinkle with sea salt, and fill pan with chicken stock until just a bit of chicken skin is exposed.
3 Bake for 30 minutes or until chicken skin is brown and slightly crispy.
4 To serve, top chicken breasts with mushrooms and onions.
Side Dish
Simple Roasted Root Vegetables
Chop 1 medium beet, 3 large carrots, and 2 medium turnips into ½-inch (1.25cm) dice. Toss with 2 tablespoons melted coconut oil and ½ teaspoon sea salt, and place in a baking dish. Bake at 400°F (200°C) for 45 minutes, tossing once at 20 minutes. (Makes 4 servings.)
Aromatic Chicken with Mushrooms
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