Brazil Nut Free Garlic-Mushroom Pulled Chicken
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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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