Low Iodine Tarragon Coconut Cream Skillet Chicken
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the sauce
- 3 cloves garlic, thinly sliced
- 2 medium shallots, thinly sliced
- 1 cup chicken bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 3 tbsp fresh tarragon leaves, roughly chopped, divided
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 4 minutes. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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