Dijon Mustard Chicken
Prep: 10 mins
Cook: 6 hrs 5 mins
1½ lbs bone-in, skin-on chicken pieces (about 4 pieces, thigh and drumstick together)
¼ cup chopped onion
8 oz sliced button mushrooms
3 cloves garlic
2–3 sprigs thyme
1 can (13.5 oz) full-fat coconut milk
½ cup chicken bone broth
1 t sea salt
¼ t ground black pepper
2 T Dijon mustard
1 T lemon juice
2 t arrowroot starch
Turn your oven broiler to high. Arrange the chicken pieces on a baking sheet, and broil them until the skin is golden, about 10–15 minutes. Once the chicken is done, transfer it with the juices to a 6-quart slow cooker.
While the chicken is broiling, add the onion and mushrooms, and cook until browned, stirring often, about 10 minutes.
Add the garlic and sauté until fragrant, then add the thyme, coconut milk, chicken bone broth, salt, and pepper, and bring to a simmer.
Finally, add the mustard and lemon juice, and mix to combine.
Spoon the sauce over the chicken pieces in the slow cooker. Cover, and cook on LOW for about 6 hours, or until the chicken is tender and thoroughly cooked.
When the chicken is done, remove the pieces from the slow cooker, and stir in the arrowroot starch into the sauce. Stir a few minutes while the starch thickens the hot sauce.
Serve the chicken and sauce hot with spaghetti squash or cauliflower rice. Enjoy!