Are you ready to make a Caribbean flavor southern dish?
Yes, this keto-friendly dish that will give you the feeling of granny’s down-home cuisine. I usually don’t make gravy but this dish allowed me to use coconut flour instead of all-purpose.
This dish matched up with mash cauliflower flour and brussels sprouts will warm your stomach, heart, and soul!
Remember, I cook it, I eat it, so I know you’ll love it!
INGREDIENTS
Makes 4 servings
1 lb skin chicken breast
1 lb boneless skinless chicken thighs
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt
3 tablespoons olive oil
½ pound shiitake mushrooms (or baby Bella slice)
2 tablespoons unsalted butter
1 tablespoon coconut flour
2 cups of coconut milk
½ cup chopped fresh dill
DIRECTIONS
Cut chicken breast into a thin strip. Pat the chicken breast and thighs dry, and season with black pepper and salt.
Heat a large skillet on high. Add the olive oil. Add the chicken breast and thighs, and sear well on all sides until there is a golden color on the chicken (about 6-7 minutes on each side).
Then lower the heat to medium and cook for 10 minutes, covered, until the chicken is cooked through. Remove the chicken and set aside.
Add the mushrooms to the pan and cook for 3 minutes, stirring occasionally. Remove the mushrooms and any drippings from the pan and set aside.
Add the butter to the same pan, add the coconut flour, and make a roux. Add the coconut milk slowly to the roux and mix well until a nice gravy is formed; this should take about 5 minutes. Make sure you are stirring the gravy constantly. Note: If you want a browner gravy let butter brown - not burn but brown)
Add the chicken and mushrooms back to the gravy. Let it simmer for 5 minutes. Remove from the pan and garnish with fresh dill.
The Chicken and Mushrooms in Coconut Gravy goes great with roasted brussels sprouts & mash cauliflower. Check out those recipes too.
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