Step 1

Heat a large skillet over medium high for a few minutes then add 1-2 tablespoons of avocado oil.

Step 2

Add your chicken thighs and cook for about 5 minutes on each side until golden brown.

Step 3

Remove from heat and add 2 more tablespoons of avocado oil.

Step 4

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.

Step 5

Stir in your garlic, thyme, and 1 teaspoon of salt. Cook for 1-2 more minutes.

Step 6

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.

Step 7

Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain.

Step 8

Pour your starch mixture over your mushroom and stir to combine.

Step 9

Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs.

Step 10

Reduce the heat to low, cover, and cook for 10 more minutes.

Step 11

Serve over mashed potatoes (I served mine over dairy-free mashed white sweet potatoes), quinoa, or pasta, garnish with parsley, and ENJOY!