How can something so comforting and luscious be light and tasty all in one bite? That is what happens with this Chicken Chasseur. You get an earthiness from the mushrooms, and a freshness from the sprinkling of parsley. This dish makes a complete bite.
- 1/4 c all-purpose paleo flour ( see website)
- sea salt
- ground black pepper
- 2 lbs. boneless, skinless, chicken thighs, cut into 2 inch pieces
- 2 tbsp avocado oil
- 1/2 large onion, diced
- 1 lb. button mushrooms, sliced
- 6 oz. red wine
- 1/2 c chicken broth, low sodium
- 1 can diced tomatoes
- 1 tsp herbes de Provence
- 1 tbsp butter
- 1/4 c flat leaf parsley, chopped
In a medium bowl mix together the flour, salt and pepper. Add the chicken and coat with the flour mixture.
In a large dutch oven over medium-high heat warm the oil until hot, but not smoking. Carefully place chicken into the chicken and brown. You will need to cook the chicken in batches so that the pan is not over crowded. Transfer chicken to a plate and set aside.
Turn heat down to medium and add the onion and mushrooms to the pan. Stirring frequently cook onion mixture until onions have softened and are starting to brown, and the mushrooms have released their liquid.
Deglaze the pan with the red wine. Add the broth, tomatoes, and herbs de Provence. Stir to combine, bring to a boil. Add chicken and reduce heat to a simmer stirring occasionally. When the liquid has thickened to a thin sauce turn heat off and stir in butter. Garnish with parsley. Serve. Eat. Enjoy.