Crispy Chicken Thighs with Garlic-Herb Gravy and Mashed Potatoes

Ingredients

• 8 bone-in chicken thighs
• 3 lbs lbs russet potatoes
• 1/2 cup cup olive oil
• 8 cloves cloves garlic
• 6 sprigs sprigs fresh thyme
• 3 cups cups chicken stock
• 3 tbsp tbsp coconut flour
• 1/2 cup cup coconut milk
• 1/4 cup cup unsweetened coconut milk beverage
• 1 tbsp tbsp lemon juice
• 2 tsp tsp salt
• 1 tsp tsp black pepper
• 1/4 cup chopped cup fresh parsley

Instructions

1. 1

   Pat chicken dry, season generously, and dust lightly with coconut flour.

2. 2

   Sear thighs skin-side down in olive oil in a large skillet over medium heat until deeply golden, 10-12 minutes; flip and cook 8 minutes more. Transfer to a plate.

3. 3

   Pour off excess fat, add garlic and thyme, cook 1 minute, then whisk in coconut flour.

4. 4

   Gradually whisk in chicken stock and coconut milk beverage; simmer until thickened, 5-7 minutes. Season and stir in lemon juice.

5. 5

   Return chicken to the gravy, cover, and simmer 20 minutes until cooked through.

6. 6

   Boil peeled, chunked potatoes until tender; mash with warm coconut milk, olive oil, salt, and pepper.

7. 7

   Plate mashed potatoes, top with chicken, spoon over gravy, and finish with parsley.