Ingredients

The following ingredients have 4 Servings
  • 1 medium head of cauliflower (chopped)
  • 2 cloves garlic
  • 1 teaspoon ghee (or sub butter if not doing The Whole30 Program)
  • ½ teaspoon sea salt
  • 1 tablespoon neutral-flavored oil
  • 8 chicken thighs
  • 2 lbs. mushrooms (I like a mix of white, crimini, shiitake and Shimeji)
  • 1 cup chicken stock
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper

Instruction

  • Place the cauliflower, garlic, and 1 cup of water in a medium-sized pot and bring to a boil. Reduce the heat to medium, cover, and cook for 15 minutes, or until the cauliflower is very tender. If there is any water left in the pot, remove the lid and keep it on the heat for a few minutes until it evaporates. Add the ghee and sea salt and mash until smooth.
  • While the cauliflower is cooking, prepare the chicken. Heat the oil in a large, non-stick frying pan over medium-high heat. Place the chicken in the pan, skin-side up, and sprinkle the chicken with salt and pepper. Cook for 10 minutes, or until the chicken shrinks a little and the bottom is brown. Flip the chicken so it is skin side down and cook until the skin is crispy and the chicken is cooked through, about 10 more minutes. Remove the chicken from the pan.
  • Add the mushroom to the pan increase the heat to high. They will release a lot of liquid when they begin to cook. After about 10 minutes, once most of the liquid has disappeared from the pan, reduce the heat to medium-high and cook until the mushrooms have browned, about 5-10 minutes more.
  • Add the chicken stock, thyme leaves, salt, and pepper to the pan and bring it to a boil. Scrape any brown bits off the bottom of the pan. Add the chicken back to the pan, skin side up, and quickly reheat.
  • Serve the pan fried chicken and mushrooms over the mashed cauliflower and sprinkle with a little parsley.