Chicken with Lemon Thyme Gravy

This is a perfect weeknight main dish. It cooks up quick and yummy in less than 30 minutes, and the bone-broth-based gravy is loaded with nutrition. Everyone in my family loves this recipe, with its succulent meat and flavorful gravy.

Serves 3-4

Ingredients

• 3 chicken thighs, preferably non-GMO or organic
• Finely ground Celtic sea salt and freshly ground pepper, to taste
• 2 tablespoons refined coconut oil

For the sauce:

• 1 cup chicken bone broth, preferably homemade
• Leaves from 2 sprigs of fresh thyme
• Juice from ½ of a lemon
• ½ teaspoon Celtic sea salt (or less if your broth is salted)
• 1 tablespoon arrowroot starch
• 1 clove garlic, pressed
• 1 tablespoon butter

Instructions

1. Debone the chicken thighs. (I save and freeze the thigh bones until I have accumulated enough to make a pot of homemade chicken bone broth.)
2. Cut the chicken into approximately 1-inch-wide strips. Season to taste with salt and pepper.
3. Combine the sauce ingredients in a bowl. Whisk to combine and break up any lumps from the arrowroot.
4. Heat a large heavy-bottomed skillet over medium-high heat. Once it is hot, add the coconut oil and swirl to coat the bottom of the skillet.
5. Add the chicken strips to the hot oil, skin side facing down. Cover with a splatter screen since the chicken skin will pop and sizzle quite a bit while it cooks. Allow the chicken to cook, undisturbed, for about 3 minutes.
6. Scrape the skillet with a spatula to loosen up the chicken, and then use tongs to turn the chicken. If the skillet is getting very hot, reduce the heat a bit. Cook for about 2 more minutes.
7. Remove the chicken from the skillet and set aside.
8. Add the butter and garlic to the skillet and sauté just until the garlic is fragrant, about 1 minute.
9. Whisk the sauce into the skillet, being sure to scrape the bottom of the skillet to loosen up any tasty tidbits left from the chicken.
10. Bring the sauce to a simmer and cook for a couple of minutes.
11. Add the chicken back to the pan and stir to coat. Allow the chicken to rewarm for a minute or two. Turn off heat.
12. Serve! Excellent accompaniments for this chicken would be butter smashed potatoes, a side salad, nutrient-dense white rice, or simple buttered vegetables.

Reprinted from www.nourishedandnurturedlife.com.

 ABOUT THE AUTHOR

Sarah R. Smith is Vice President of the Raw Milk Institute. She is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.

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Published in the Journal of Health and Healing™
Winter 2024-25 | Volume 48, Number 4
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