So I know this is probably uncouth to talk about on a food blog, but man I hate stomach bugs. Or food poisoning, or anything that really messes up your digestive tract. We recently got hit hard in our household by SOMETHING WICKED and honestly the sound of food was horrid for a few days there, which for a food blogger can be quite the nuisance. I had all these amazing plans to make some delicious food, and things just didn’t happen! Although the bug was annoying, it was worse for our little dude, who surprisingly, though he has been sick quite a few times in his life, had never had a stomach issue up until this point. I like to think our regular use of a probiotic for him and ourselves has really kept our guts pretty healthy and happy! Plus, we tend to eat pretty gut-friendly when it comes down to it (thanks Paleo!).
After Hurrican Destroy Your Guts came through and annihilated us, all I was craving was some good homemade comfort food, which is where this little beauty of a recipe came from! You know those casseroles your mom use to make that had the Campbell’s Cream of Mushroom or Cream of Chicken Soup poured all over it?? Can we talk about how GOOD that tastes but how there are some totally WEIRD ingredients in there that somehow allows the entire can of soup to slide out in the shape of a can of soup? Slightly suspicious if you ask me. But anways, I was craving something like that, so I came up with this super easy, delicious dish that is reminiscent of mom’s casseroles, only wayyyyy better for you.
I cooked mine in the Instant Pot, BUT I’m sure you could try it in the slow cooker if you want, and it would probably turn out just as tasty (note: I have NOT made it in the slow cooker, so if you try it, let me know!). Have I mentioned how much I love my Instant Pot?? It made this dish in less than 10 minutes, and basically I cut some mushrooms…that’s about all I had to do. And even then, if you’re really lazy, you can buy the pre-cut mushrooms, toss it all together and BOOM, dinner. The last step of making the gravy out of tapioca starch and water is actually optional, but if you omit it, you definitely won’t be getting the creaminess factor, however, you’ll still be getting major flavor points.
Let’s do this thang.
2 lbs chicken thighs
16 oz. sliced baby portabella mushrooms
1 can coconut cream
chicken broth, enough top of the can of coconut cream after removing coconut water
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tbsp water
2 tbsp tapioca starch
- Chill a can of full fat coconut cream in the fridge overnight to thicken. Just prior to cooking, take can out of fridge, and turn up side down. DO NOT SHAKE. Open can. Cream and coconut water should be separated with coconut water on top. Pour or scoop out coconut water from can.
- Add in chicken broth to replace removed coconut water and fill can to top.
- Pour both cream and broth into a medium bowl, and add in spices. Whisk well to incorporate.
- Place chicken thighs into Instant Pot. Cover with sliced mushrooms.
- Cover chicken and mushrooms with coconut cream/broth mixture.
- Close and secure lid, making sure vent is sealed.
- Cook on manual setting for 8-10 minutes, and release pressure manually after timer goes off.
- Remove chicken and mushrooms from Instant Pot and set aside, leaving liquid in the pot.
- Discard half of liquid, and select Saute function. Bring remaining liquid to a slow boil.
- In a small bowl, combine water and tapioca starch, whisking until smooth.
- Whisk tapioca/water combo into remaining liquid while it boils, until smooth, thickened, and gravy like.
- Turn off Instant Pot. Plate Chicken and ladle gravy over chicken to serve.
(Note: you can also cook this in a slow cooker for 4 hours on high, and low for 6 hours. If you want a more liquidy consistency, you can skip the tapioca/water addition)