So tasty! So quick to prepare! You can even make this dish at home for a quick weeknight meal that your family will think you spent the whole day preparing! Yay for innocently deceiving your family! We also love to bring this dish along when we go camping; it’s like having an elegant restaurant meal in the comfort of the woods! It’s so good that I can’t stop using exclamation marks! Enjoy!
2½-3 pounds boneless, skinless chicken thighs, cubed
1 cup sliced white button mushrooms
2 cloves garlic, minced
2 tsp fresh thyme leaves
1 small shallot, minced
CONTAINER #3 (SAUCE)
1 cup chicken broth
¼ cup balsamic vinegar
3 TBSP coconut milk
1½ tsp arrowroot starch
¼ cup chopped fresh parsley
FOR SERVING DAY
2 TBSP coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Place the cubed chicken in an airtight container (#1), and refrigerate it.
Place the mushrooms, garlic, thyme, and shallot in an airtight container (#2), and refrigerate it.
Place the chicken broth and vinegar in an airtight container (#3), and refrigerate it.
Place the coconut milk and arrowroot starch in an airtight container (#4), and refrigerate it.
Place the parsley in an airtight container (#5), and refrigerate it.
In an electric skillet set to medium heat, heat the coconut oil.
Season the chicken with sea salt and pepper, and add it to the skillet. Cook the chicken, stirring occasionally, until browned, 3-4 minutes.
Add the mushroom mixture to the skillet, and stir to combine. Cook until the mushrooms are soft, about 3 minutes.
Pour in the chicken broth and vinegar, and stir. Bring it to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes.
Shake the coconut milk jar to combine the ingredients. Add the contents to the skillet, and stir. Simmer until the sauce thickens, about 1 minute.
Serve the chicken with some chopped fresh parsley on top.