4 bone in chicken breasts or legs and thighs
3 cloves garlic minced
8 ounces cremini mushrooms cut in quarters
¼ yellow onion minced
¾ cup chicken tock
2 tbl coconut oil
1 tea thyme divided
½ tea oregano
½ cup coconut milk
1 tbl dijon mustard
1/2 teaspoon salt divided
black pepper to taste
Pre heat oven to 400 degrees
Season chicken breasts with salt, pepper and half of the thyme.
In large skillet heat the coconut oil over medium heat. Add the chicken skin side down and sear until golden brown about 4 minutes. Add the garlic, onion and mushrooms. Cook until browned about 6-8 minutes.
Add the salt, pepper, thyme, oregano and mustard. Stir well
Add the stock and coconut milk and bring up to heat stirring well. Once up to a boil. Turn off heat and add the chicken breasts skin side up. Cook in oven until done about 35-40 minutes.
Remove chicken to platter and cook the mushroom mixture until liquid is reduced for about 5 minutes. Taste for salt and pepper. Pour over chicken and serve.