It’s all in the sauce in the deliciosuly rustic chicken dish. I am mad for mushrooms and goats cheese so what’s not to love! It’s gluten-free, grain free and if your shade of paleo includes dairy then this one is good to go. Goats cheese is more easily digestable than many other cheeses. Or you could try replacing it with a Kefir labne style cheese – naturally fermented and the lactose has been consumed during the fermentation period… Making Kefir labne is a whole new adventure for another cooking day 🙂
However if you tolerate dairy I think the goats cheese gives the sauce a real lift I just don’t think you can quite repilcate with alternatives.
- 2 tablespoons avocado oil
- 1 1/2 tablespoon. smoked paprika
- 3 tsp garlic powder
- 3 tsp dried oregano
- 3 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 1/2 tsp cracked black pepper
- 8 chicken thighs
- 4 tablespoons ghee
- 3 cups baby Portobello mushrooms, thinly sliced
- 1 large shallot, sliced
- 4 cloves garlic, finely minced
- 2 1/2 cups chicken broth
- 3 tablespoons fresh rosemary, finely chopped
- 6 oz. goat cheese, room temperature
- salt and pepper, to taste
- In a 10" skillet, heat the avocado oil over medium-high heat.
- Combine the smoked paprika, garlic powder, dried oregano, cayenne pepper, salt and pepper in a small bowl.
- Season the chicken thighs with the smoked paprika mixture and place skin side down in the heated pan.
- Sear the chicken thighs for approximately 4 or 5 minutes, or until they are nicely browned. Turn and repeat on the other side.
- Remove the chicken from the pan and set aside.
- Add the ghee and mushrooms to the heated pan and saute the mushrooms for about 4 or 5 minutes.
- While the mushrooms cook, stir them occasionally until they are browned and very little moisture remains in the pan.
- Add the shallot and garlic to the pan and saute until translucent, about 3 to 4 minutes.
- Add the chicken broth and rosemary and bring to a boil.
- Reduce to a simmer and add the seared chicken thighs back to the pan and reduce to a simmer.
- Cook the chicken for 25-30 minutes, then turn it over and continue cooking another 30 minutes or until the meat is very tender.
- Remove from chicken thighs from pan and keep warm. separate goat cheese into 3 or 4 chunks and add to the warm sauce.
- Stir until completely melted.
- Season with additional salt and pepper, to taste.
- Serve warm chicken thighs topped with creamy pan sauce along with mashed sweet potatoes, garlic mashed cauliflower or your favorite side dish.