Skillet Chicken and Coconut Gravy with Coconut Flour Chive Biscuits

Ingredients

• 6 bone-in chicken thighs
• 8 oz sliced cremini mushrooms
• 1.5 cups full-fat coconut milk
• 1/2 cup coconut flour
• 4 tbsp divided coconut oil
• 1/2 cup chicken stock
• 1 diced yellow onion
• 4 cloves minced garlic
• 2 tsp leaves fresh thyme
• 3 tbsp chopped, divided fresh chives
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• 1.5 tsp salt
• 1 tsp ground black pepper
• 1 tsp paprika

Instructions

1. 1

   Season chicken thighs with paprika, salt, and pepper; sear skin-side down in 2 tbsp coconut oil in a cast-iron skillet over medium-high heat 7 minutes until deep golden, then flip and sear 4 minutes; remove.

2. 2

   Sauté onion and mushrooms in the drippings 8 minutes until browned; add garlic and thyme for 1 minute.

3. 3

   Stir in 1/4 cup coconut flour and cook 2 minutes, then gradually whisk in coconut milk and chicken stock, scraping up browned bits; simmer 5 minutes until thick.

4. 4

   Nestle chicken thighs skin-up into the gravy.

5. 5

   Mix remaining coconut flour, baking powder, ground flaxseed, 1 tsp salt, 2 tbsp coconut oil, remaining chives, and 1/3 cup coconut milk into a thick biscuit dough; drop 6 mounds over the chicken.

6. 6

   Bake at 400F for 25 minutes until biscuits are risen and golden and chicken reads 175F; rest 10 minutes before serving.