Creamy Rosemary Chicken
Prep Time
20 minutes
Prep Notes
You don't need dairy cream to make a rich, decadent dish. With a few tweaks this classics French recipe for rabbit was transformed into a dairy-free dream that is sure to satisfy and impress.
Cooking Time
1 hour
Yields
4 servings
Ingredients
2 - Tbls Ghee or Grassfed butter, divided
8 - Bone-in, skin-on, chicken thighs
1 - Med red onion
1 cup - Organic Chicken Broth or Bone Broth
1 cup - Dry white wine such as Sauvignon Blanc
2 tea - dijon mustard
1 Tbls - chopped fresh rosemary or 1/2 Tbls dried rosemary or 1-2 drops rosemary essential oil
1 tea - Redmonds Real salt
1/2 tea - freshly ground pepper
2 Tbls - Coconut cream from full-fat coconut milk (white firm part on top of can)
1 tea - arrowroot flour or cornstarch
2 tea - water
Directions
1) In skillet over medium-high heat, heat 1 Tbls of ghee/butter. Fry the chicken, skin down, for 3 minutes. Turn over and fry for another 3 minutes. Remove from the skillet and set aside.
2) Add the remaining ghee/butter to the skillet, raise the heat slightly and fry the onion for 3 minutes.
3) Add the stock, wine, mustard, rosemary, salt and pepper stir to blend and transfer the chicken back to the skillet.
4) Cover and simmer for 40 minutes or until the chicken is nearly falling off the bone.
5) Remove the chicken and place it in a serving dish. Cover to keep warm.
6) Over high heat, boil the liquid remaining in the skillet until reduced by half, about 10 minutes.
7) Remove from the heat and whisk in the coconut cream until fully dissolved.
8) In a small bowl, whisk the arrowroot flour and water together. Slowly whisk the arrowroot slurry into the sauce to thicken it.
9) Drizzle the sauce over the chicken and serve
Notes
Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Credit
Cooking for Hormone Balance by Magdalena Wszelaki