Chicken with Roasted Garlic Pan Sauce

Ok, ya’ll this one is a keeper!  Try this out on a night that you feel like eating something decadent, but you want to stay true to your healing journey.  This recipe fits within the auto-immune protocol so perfectly.  I dare you to make it for your friends and family who doubt that anything healthy can taste good.  You will completely convert them.

Can we just talk about this sauce for a moment?!?  When you roast garlic it loses its bite, becomes tender and slightly sweet.  Combine that with some shallots, bell pepper, a bit of broth (or white wine if you prefer,) and the drippings from the roasting pan.  Add in some herbs and then blend everything together… voilá!  Magic!  The sauce becomes creamy like you’ve added heavy cream to the mixture and therein lies the secret.  You didn’t!  It’s simply perfection!

[lt_recipe name=”Chicken with Roasted Garlic Pan Sauce” servings=”4″ prep_time=”20M” cook_time=”35M” total_time=”55M” difficulty=”Medium” print=”yes” ingredients=”8 bone-in skin-on chicken thighs;3 tbls refined coconut oil or ghee;4 oz shitake mushrooms, cleaned and sliced;2 shallots, chopped;1/2 green bell pepper, chopped;1 whole bulb garlic, cut in half across the middle;1/2 cup bone broth or white wine;1 bay leaf;pinch of dried thyme;salt and pepper to taste” ]Preheat the oven to 425°;;Season both sides of the chicken with salt and pepper. Place chicken, skin side up, and garlic, cut side down into an oven-proof pan. Roast for 35-40 minutes or until a thermometer inserted into the thickest part of the meat reads 160°.;;Remove chicken to a platter to cool slightly. Reserve the pan drippings.;;Place 2 tbls coconut oil or ghee in a large skillet over medium-high heat. Sauté the mushrooms until browned, season with salt and pepper. Remove to a bowl.;;Add remaining coconut oil or ghee to the skillet. Sauté the shallots and bell pepper until softened. Add the white wine or broth, reserved pan drippings, bay leaf, and dried thyme. Squeeze the roasted garlic from the outside papery wrapper into the pan. Bring the sauce to a simmer. Continue to simmer for about 5 minutes until the sauce has reduced slightly. Remove the bay leaf.;;Pour the sauce into a high-speed blender. (Place a towel over the pitcher of the blender in case the sauce splashes up.) Blend until the sauce is smooth. Adjust seasoning.;;Pour the sauce into a bowl or gravy boat. Stir in the mushrooms.;;Serve the sauce alongside the chicken at the table with a big green salad.;[/lt_recipe]