I mostly cook to taste and rarely follow a specific recipe because that is not how I most enjoy cooking. #enneagram7
But here is what I can tell you I used to create this delicious meal:
1-2 lbs of pastured chicken cuts (drumsticks or thighs or split breast will all work great)
1 diced sweet onion
1 pack of chopped mushrooms
1 can diced tomatoes
1 can unsweetened coconut milk
1 cup pastured bone broth
Butter
Salt
Pepper
Garlic powder
Dried parsley
Here’s what to do:
Brown your chicken cuts by salting the skin and placing in your favorite pan on medium high heat with your favorite oil or left over bacon grease from breakfast. I love adding butter or coconut oil. Turn after a few minutes on each side until it’s just your preference of brown. Then remove the chicken from the pan and set aside on a plate where it will wait until you put it back in the sauce to bake. Next, add to your hot pan a diced onion, a tablespoon or two of butter and as soon as they are translucent, add a pack of chopped mushrooms. Season your mushrooms with some garlic powder and salt and pepper. I probably add 1/2 a teaspoon of each here. Cook until everything sweats down and is tender, stirring occasionally, preferably between sips of wine or belted lyrics. Next, add a can of diced tomatoes and a can of unsweetened coconut milk, cup of bone broth and some dried parsley. Let simmer for a few minutes before tasting. This is when you will decided if it needs more salt or not. I added another teaspoon or so of salt at this point to make the flavors all come together. Once your sauce is flavored to your liking, add the chicken back in and bake for 25-35 minutes on 420*
Less time for smaller cuts, more for larger cuts. We ate this by itself but it could be served on a bed of your favorite pasta, rice, or salad. 💚💛