3 4-5oz free range chicken thighs (boneless/skinless)
1/2 cup sliced baby portobello mushrooms
3 garlic cloves (minced)
3 tbsp olive oil
1 large Rosemary sprig (tied with twine)
2 cups unsalted free range chicken stock
1/4 cup good red wine 1tbsp raw honey
1 bay leave
himalayan sea salt and black pepper to taste.
Chicken Dry Rub:
1 1/2 tsp @flavorgod everything
1 tsp allspice
1/2 tsp black pepper.
Pat chicken very with a paper towel and season with dry rub. Heat a deep skillet on high heat. When the pan is smoking, add olive oil. Then, starting skin side down, sear the chicken for 5-7 minutes on both sides. Then turn the heat to medium and add red wine, scraping all the beautiful brown bits from the bottom of the pan. Then add chicken stock, mushrooms, Rosemary, garlic, honey, bay leave, sea salt and pepper to taste. Bring to a boil and then lower heat to medium low and simmer covered for 20 minutes.
When chicken is done, remove the Rosemary and bay leave and discard. Using a slotted spoon, place chicken and mushrooms on a platter and tent with foil. Bring the liquid back to a boil and reduce to about half. Remove from heat and add the coconut cream. Return chicken and mushrooms back to pan and serve immediately. I garnish mine with some fresh fennel leaves, but you can definitely use parsley or your favorite herb. If you aren't serving immediately, you can certainly reheat on the stove top or in the oven.