Tarragon Chicken

Ingredients

• 8 skinless chicken thighs
• 1 cup cremini mushrooms, sliced
• 1 tbsp avocado oil
• 1 tbsp fresh tarragon, chopped fine
• 2-4 cloves garlic, crushed
• 1/2 cup chicken broth
• 1/2 tsp + 1/4 tsp sea salt
• freshly ground black pepper
• 1 tsp arrowroot powder (or 1/4 tsp xanthum gum for keto)

Directions

1. In a pan, fry mushrooms and garlic. Add a 1/4 tsp of salt.
2. Remove and place aside in a bowl. In the same pan, put the chicken thighs to brown, season with salt and pepper. Sprinkle with the tarragon. Flip the chicken after it has browned on one side.
3. After the chicken is brown on both sides and almost cooked through, mix the broth in a bowl or jar with the xanthum gum or arrowroot powder until it is thoroughly mixed. Pour into the chicken, add mushrooms back in and cover with a lid. Let cook for another 10 min on a low simmer. The broth should be thickened, if it isn’t, you can add a bit more starch by adding it to a small amount of cold broth and then adding it into the chicken.
4. Serve over spiralized vegetables or squash.