Rye Free Paleo Balsamic Mushroom Chicken with Brussels Sprouts

Total time55 min

Prep time15 min

Cook time40 min

Rye Free Paleo Balsamic Mushroom Chicken with Brussels Sprouts

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp kosher salt
½ tsp black pepper
2 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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For the vegetables

1 lb brussels sprouts, trimmed and halved
8 oz cremini mushrooms, sliced ¼ inch thick
4 cloves garlic, minced
¼ tsp red pepper flakes

For the sauce

⅓ cup balsamic vinegar
½ cup chicken broth
1 tbsp coconut aminos
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 400°F (205°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 6–7 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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