1 – 2 lbs of organic chicken thighs
1 ½ cups organic cremini mushrooms, sliced
1 cup hot chicken stock
8 large garlic cloves, sliced
¼ cup diced organic shallots
2 Tbsp organic, grass fed butter
2 tsp onion powder
1 tsp dried thyme
1 tsp black pepper
1 tsp Celtic grey salt
½ cup organic green peas
¼ cup organic curly parsley, chopped


  1. Preheat oven to 375 degrees
  2. In a cast iron pot, add 1 Tbsp of the grass fed butter along with the garlic and shallots. Sauté on high for 1 min.
  3. Add the chicken thighs to the pot and sear for 2 minutes on both sides. Remove from the pot and set aside.
  4. Reduce heat to medium and add the other Tbsp of butter to the pot. Add mushrooms and half of the parsley to the pan and sauté for 1 min.
  5. Add the hot chicken stock to the mushrooms and simmer for an additional 2 minutes ensuring that you use your spatula to lift all the bits from the bottom of the pan.
  6. Return the seared chicken to the pot and distribute the liquid evenly around the thighs. Turn off heat and place the pot with lid in the oven.
  7. Bake for 20 minutes or until the chicken is no longer pink.
  8. Once cooked, remove the pot from the oven and distribute evenly in the pot. Put the pot back in the oven for 5 mins.
  9. Remove the pot from the oven and take half of the sauce that has accumulated with the garlic, mushrooms and peas. Add to blender and pulse until desired “sauce” consistency.
  10. Arrange the chicken thighs on a serving tray and spoon the sauce over the chicken. Put extra sauce in a bowl for guests who enjoy a little bit extra.
  11. Garnish with remaining parsley and dig in!

Author Christine

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