Chicken in Lemon Thyme Gravy (grain-free : gluten-free : nutrient-dense)

Chicken in Lemon Thyme Gravy is a perfect weeknight main dish. It cooks up quick and yummy in less than 30 minutes, and the bone-broth-based gravy is loaded with nutrition.  Everyone in my family loves this recipe, with its succulent meat and flavorful gravy.

Chicken in Lemon Thyme Gravy
Serves 3-4

• 3 chicken thighs, preferably non-GMO or organic 
• finely-ground Celtic sea salt and freshly ground pepper, to taste
• 2 Tb refined coconut oil
• For the sauce:
• 1 cup chicken bone broth, preferably homemade 
• leaves from 2 sprigs of fresh thyme
• juice from 1/2 of a lemon
• 1/2 tsp celtic sea salt (or less if your broth is salted)
• 1 Tb arrowroot starch
• 1 clove garlic, pressed
• 1 Tb butter
• Required equipment - large heavy-bottomed skillet, splatter screen, garlic press 

1. Debone the chicken thighs. There is a simple tutorial here that shows how to remove the bones. (I save and freeze the chicken thigh bones until I have accumulated enough of them to make a pot of homemade chicken bone broth.)
2. Cut the chicken into ~1-inch wide strips. Season to taste with salt and pepper.
3. Combine the sauce ingredients in a bowl. Whisk to combine and break up any lumps from the arrowroot.
4. Heat a large heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add the coconut oil and swirl to coat the bottom of the skillet.
5. Add the chicken strips to the hot oil, skin-side facing down. Cover with a splatter screen since the chicken skin will pop and sizzle quite a bit while it cooks. Allow the chicken to cook, undisturbed, for about 3 minutes.
6. Scrape the skillet with a spatula to loosen up the chicken, and then use tongs to turn the chicken. If the skillet is getting very hot, reduce the heat a bit. Cook for about 2 more minutes. 
7. Remove the chicken from the skillet and set aside.
8. Add the butter and garlic to the skillet and saute just until the garlic is fragrant, about 1 minute.
9. Whisk the sauce into the skillet, being sure to scrape the bottom of the skillet to loosen up any tasty tidbits left from the chicken. 
10. Bring the sauce to a simmer and cook for a couple minutes.
11. Add the chicken back to the pan and stir to coat. Allow the chicken to re-warm for a minute or two. Turn off heat.
12. Serve! Excellent accompaniments for this chicken would be mashed potatoes (recipe coming soon!), a side salad, nutrient-dense white rice, or simple buttered veggies.

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