Red Meat Allergy Friendly Tarragon Coconut Cream Skillet Chicken

Total time50 min

Prep time10 min

Cook time40 min

Red Meat Allergy Friendly Tarragon Coconut Cream Skillet Chicken

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt
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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