• Author: Charlotte Smythe
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2 to 4


  • 1.5 lbs. Boneless, skinless organic free range chicken thighs (~5 or 6 thighs)
  • Himalayan pink salt
  • Smoked paprika
  • 3 tbsp. Avocado oil
  • 3.5 Ounces shiitake mushrooms
  • 2 Garlic cloves
  • 1 tsp. Coconut flour
  • ½ Cup coconut milk
  • 1 tsp fresh sage leaves
  • 1 Cup chicken broth
  • Chopped parsley and fresh lemon juice to serve


  1. To start, slice the mushrooms, mince the garlic and sit them aside.
  2. Now, rinse the chicken thighs and pat them dry with a clean paper towel.
  3. Then, season them with salt and smoked paprika.
  4. Heat 2 tbsp of avocado oil in a large skillet and sear chicken thighs for ~7 minutes of each side or until the chicken is cooked through.
  5. Remove chicken from pan and set aside.
  6. In the same skillet (with the drippings from the chicken), add the last tbsp of avocado oil.
  7. Then, add in the mushrooms and garlic and sauté until the mushrooms are tender.
  8. Now, add coconut flour and cook for a couple minutes.
  9. Then, add the chicken broth to deglaze the pan.
  10. Stir in the coconut milk and sage leaves and bring to a simmer.
  11. Now, taste and season with more salt if necessary.
  12. Simmer sauce for a few minutes, stirring frequently until it thickens (approx. 3-5 minutes).
  13. To finish, nestle chicken into the sauce, add fresh parsley and continue to simmer on low for a few minutes until all the flavors marry.
  14. Serve with a squeeze of lemon juice and enjoy.