Name: Braised chicken with mushroom sauce
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 1
Ingredients: 50 ml Almond milk; to taste Celtic sea salt; to taste Black pepper; 1⁄4 Tbsp Coconut oil; 1⁄4 piece Onion; 1 clove Garlic; 1⁄4 tsp Cumin Ground; 375 ml Water; 1 piece Chicken leg; 1 Tbsp Fresh parsley; 100 g Brown mushrooms; 1 Tbsp Yeast flakes; to taste Celtic sea salt; to taste Black pepper; 150 g Cauliflower (rice); 1⁄4 piece Broccoli

Nuts

Marinka Bil

Slowcooker

Oven

Lunch

Dinner

Paleo

Vegetables:

Braised chicken with mushroom sauce

Cut the onion into half rings and finely chop the garlic cloves.

Slice the brown mushrooms and finely chop the parsley.

Start boiling the chicken legs in the water. In the slow cooker, they are cooked on the high setting in 3 hours, or they are cooked under high pressure in the InstantPot for 25 minutes.

Remove the chicken legs from the broth (you can use the broth in other dishes) and let the chicken cool. As soon as the chicken is no longer too hot, pull the meat from the bone into pieces and set it aside.

Heat the coconut oil in a frying pan and gently fry the onion and garlic.

Add the brown mushrooms and fry them until they are soft and tender and the moisture has run out.

Mix the cooked chicken, almond milk, yeast flakes, cumin, pepper and salt into the dish and bring to the boil until the sauce thickens.

For the vegetables, preheat the oven to 390°F and line a baking sheet with baking paper.

Rub the broccoli with 1 tablespoon of coconut oil and roast for 18-20 minutes.

Heat 1 tablespoon of coconut oil in a frying pan and fry the cauliflower rice until al dente in 1-2 minutes.

Season the vegetables with some salt and pepper and serve with the braised chicken.

Braised chicken with mushroom sauce

Braised chicken with mushroom sauce

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