Cooking Instructions

• Heat a large skillet over medium high for a few minutes then add 1-2 tablespoons of avocado oil.
• Add your chicken thighs and cook for about 5 minutes on each side until golden brown.
• Remove from heat and add 2 more tablespoons of avocado oil.
• Add your mushrooms and onions, spreading them out as much as possible. Allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden.
• Stir in your garlic, thyme, and 1 teaspoon of salt. Cook for 1-2 more minutes.
• Combine your chicken broth and tamari in a glass or bowl and pour ¾ of it over your mushrooms, stirring to deglaze any bits stuck to the bottom.
• Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain.
• Pour your starch mixture over your mushroom and stir to combine.
• Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs.
• Reduce the heat to low, cover, and cook for 10 more minutes.
• Serve over mashed potatoes, quinoa, or pasta, garnish with parsley, and ENJOY!