AIP Friendly Garlic-Mushroom Pulled Chicken
Deeply savory and satisfying, this pulled chicken is built around earthy cremini mushrooms, sweet caramelized onion, and plenty of sliced garlic — all braised low and slow until the meat is fall-apart tender and coated in a rich, glossy sauce. Coconut aminos stand in for soy sauce, delivering that umami depth without any grains or legumes, while bone broth keeps everything nourishing and deeply flavored from the inside out. A touch of apple cider vinegar and warm spices like turmeric and ginger round out the sauce in a way that feels complex but uses nothing outside the protocol. One of the trickier parts of eating this way is finding comfort food that actually feels indulgent — this one clears that bar easily. The sear on the chicken thighs before braising is worth every extra minute, building a fond on the bottom of the Dutch oven that becomes the backbone of the whole sauce. It serves four and reheats beautifully, making it a smart option for meal prep when you want something ready to go that doesn't taste like a compromise.
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 8 oz cremini mushrooms, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup bone broth
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 3 sprigs fresh thyme
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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