Low Sugar Paleo Balsamic Mushroom Chicken with Brussels Sprouts
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Learn more āIngredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp avocado oil, divided
For the vegetables
- 1 lb brussels sprouts, trimmed and halved
- 8 oz cremini mushrooms, sliced Ā¼ inch thick
- 4 cloves garlic, minced
- Ā¼ tsp red pepper flakes
For the sauce
- ā cup balsamic vinegar
- Ā½ cup chicken broth
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat 1 tbsp of the avocado oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6ā7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the skillet.
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