Eosinophilic Esophagitis Friendly Turmeric Chicken Fricassee
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Learn more āIngredients
4 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp fine sea salt
- Ā½ tsp black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tbsp arrowroot starch
- 1 Ā½ cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 oz cremini mushrooms, quartered
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5ā6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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