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The Bone Broth Marathon is back!
This saucy recipe is best made with homemade, unsalted stock. Because the stock is concentrated down to become a very rich sauce, a pre-salted stock would become too salty in this recipe. It’s a good way to get plenty of stock into your family without having to hear ‘SOUP?!? AGAIN??’ out of your kids.
This recipe is one I can guarantee the family will eat. If we’ve had a bad recipe test or sub-par meal, this recipe is at the top of the list of things to fix to make them happy again.
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From the Menu Mailer
2/3 cup flour of your choice (I used sorghum)
¾ tsp salt (omit if using salted chicken broth)
¾ tsp thyme
½ tsp pepper
1 lb boneless, skinless chicken, cut into cubes or strips
3-6 Tbs coconut oil, butter, ghee or a combination
2 cup mushrooms, sliced, optional
2 bay leaves
4 garlic cloves, pressed
3-4 cups chicken stock
In a bowl, combine the flour, salt, thyme and pepper. Add the chicken and stir until the chicken is thoroughly coated. Set aside.
In a skillet, heat the fat over medium-high heat. Sauté the mushrooms for 5 minutes and remove from the pan. Shake the excess flour off of the chicken and cook in batches if necessary, until browned on all sides. Remove chicken from the skillet. Add remaining ingredients, bring to a boil, and cook until reduced by half or more, about 15 minutes. Return chicken and mushrooms to the pan and cook until coated, no longer pink and heated through, about 12 minutes, stirring occasionally. Add more stock to the pan if needed to maintain saucy consistency. Discard bay leaves before serving.
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Do you think this would work with a grain free flour like coconut or almond?
It wouldn’t work with almond due to the long simmering time. I’d say try coconut but turn down the heat to medium when you brown the chicken so it doesn’t burn.