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Skinless gentle-poached chicken thigh with wild mushroom gravy and green onions

Gentle Chinese Chicken and Wild Mushroom Stew for Full GAPS

Skin-on chicken gently poached with three mushrooms, then served skinless while the soft skin is blended into a silky high-fat mushroom gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Chinese-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Gentle Chicken and Wild Mushroom Stew
  • 2 pounds bone-in skin-on chicken thighs or whole legs arranged in one layer across one or two pans
  • 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 if using two pans
  • 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

  • One very wide covered pan or two covered pans
  • 10.25-inch Artichaut skillet for one partial batch
  • Small stainless-steel saucepan with lid
  • Colander
  • Tongs
  • Fork and knife
  • Heat-safe bowl
  • Glass blender with secure lid
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. 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 the duck fat over low heat in one very wide covered pan or divide it evenly between two covered pans. Arrange the chicken around the perimeter in one layer. Put the fresh and rehydrated mushrooms in the center with the ginger, garlic, and 1/2 teaspoon salt.
  3. Add the chicken meat stock, coconut aminos, apple-cider vinegar, and raw honey, dividing evenly if using two pans. Cover and cook over low heat for about 45 minutes, moving the mushrooms from time to time, until the chicken skin is soft and pale, the juices run clear when pierced to the bone, and an instant-read thermometer away from the bone reads 165°F.
  4. Transfer the chicken to a plate. Use a fork and knife to remove the soft skin while keeping the chicken pieces intact. Put the skin in a heat-safe bowl with about half of the cooked mushroom mixture and enough gravy to keep it moist.
  5. Cool the skin-and-mushroom portion from hot to warm. Transfer it to the glass blender and puree on medium for about 50 seconds, until no skin strips or large mushroom pieces remain.
  6. Stir the puree into the whole mushrooms and gravy until the color is even. Return the skinless chicken just long enough to warm through. Serve in shallow bowls with the green onions divided over the top.

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 raw-meaty chicken stock, not long-cooked bare-bone broth.
Keep the cooked skin: it is blended with half of the mushroom mixture to enrich and thicken the gravy.
Refrigerate covered leftovers for up to 5 days. Reheat covered over low heat until hot through.
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 additional covered pans and blend in batches.

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