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Roasted chicken thigh with creamy wild mushroom gravy and green onions

Chinese Chicken With Wild Mushroom Gravy for Full GAPS

Bone-in chicken roasted in duck fat and served with a creamy flour-free gravy made from fresh, wild, and dried mushrooms, chicken meat stock, ginger, garlic, and coconut aminos.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Chinese-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Mushroom Gravy
  • 2 pounds bone-in skin-on chicken thighs or whole legs arranged in one layer
  • 4 cups fresh crimini or shiitake mushrooms sliced
  • 1 cup fresh oyster mushrooms torn or sliced
  • 3/4 cup dried shiitake mushrooms about one 1-ounce package
  • 1 2/3 cups homemade chicken meat stock raw-meaty stock, not bare-bone broth
  • 1/2 cup green onions thinly sliced
  • 1/4 cup duck fat divided into two 2-tablespoon portions
  • 4 cloves fresh garlic crushed or minced
  • 2 inches fresh ginger grated or minced, about 2 tablespoons
  • 2 tablespoons Nutiva Original Coconut Aminos organic coconut tree sap and sea salt only
  • 1 teaspoon apple-cider vinegar
  • 1 teaspoon raw honey
  • 1/2 teaspoon mineral sea salt plus more for the chicken

Equipment

  • Small stainless-steel saucepan with lid
  • Colander
  • 10.25-inch oven-safe Artichaut skillet
  • Second large skillet with lid
  • Tongs
  • Heat-safe bowl
  • Glass blender with secure lid
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F. Put the dried shiitake mushrooms in the stainless saucepan with 1 1/2 cups water. Cover and simmer for 15 to 20 minutes, watching the final minutes so the water does not evaporate. Drain, rinse well, cool enough to handle, and slice.
  2. Melt 2 tablespoons duck fat in the oven-safe skillet over medium heat. Roll the chicken through the fat. Turn off the burner, season with mineral salt, and turn again to coat. Arrange in one layer.
  3. Roast the chicken for about 60 minutes, until the skin is browned, juices run clear when the thickest meat is pierced to the bone, and an instant-read thermometer away from the bone reads 165°F.
  4. While the chicken roasts, melt the remaining 2 tablespoons duck fat in the second skillet. Add the rehydrated shiitake, fresh mushrooms, oyster mushrooms, ginger, garlic, and 1/2 teaspoon salt. Sauté for 5 minutes, then cover and simmer over low heat for 5 minutes, until glossy and pliable.
    Fresh wild and rehydrated mushrooms sautéed with ginger and garlic in an Artichaut skillet
  5. Add the chicken meat stock, coconut aminos, raw honey, and apple-cider vinegar. Stir, cover, and simmer over low heat for 35 minutes, stirring about every 10 minutes. Keep the simmer quiet.
  6. Spoon half the mushroom mixture into a heat-safe bowl and cool from hot to warm. Keep the rest covered and warm. Transfer the warm half to the blender and puree on medium for about 50 seconds, until smooth.
    Half of the warm mushroom and meat-stock gravy mixture loaded in a glass blender
  7. Stir the puree back into the unblended mushrooms. Keep warm until the chicken is ready. Serve the roasted chicken with the gravy spooned over and around it and the green onions divided over the servings.

Notes

Full GAPS after mushrooms, coconut aminos, vinegar, honey, aromatics, and green onion are accepted; not for the Introduction Diet or No-Plant variation.
Use homemade chicken meat stock, not long-cooked bare-bone broth.
Nutiva Original Coconut Aminos was verified with organic coconut tree sap and sea salt as its complete current ingredient list.
Refrigerate covered leftovers for up to 5 days. Reheat covered at 300°F for about 25 minutes.
At 2x, use 4 pounds chicken, 8 cups fresh mushrooms, 2 cups oyster mushrooms, 1 1/2 cups dried shiitake, 3 1/3 cups meat stock, 1 cup green onions, 1/2 cup duck fat, 8 garlic cloves, 4 inches ginger, 1/4 cup coconut aminos, 2 teaspoons vinegar, 2 teaspoons honey, and 1 teaspoon salt. Use extra pans and blend in batches.

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