GAPS Chicken Thighs and Leeks & Mushrooms

(from greenfood’s recipe box)

You may want to omit mushrooms if you have thyroid problems

Prep time: 15 minutes
Cook time: 40 minutes
Serves 8 people

Categories: STAGE 1

Ingredients

  • 1-2 leeks, sliced in half, and sliced again into half-moons
  • 1/2 lb. mushrooms
  • 4-8 bone-in, skin-on chicken thighs
  • Sea Salt
  • 1/2-1 quart homemade chicken stock
  • 2 tablespoons animal fat, coconut oil, or ghee

Directions

  1. Preheat the oven to 350F. Scatter the leeks and mushrooms in a big roasting pan. Place the chicken thighs on top, and sprinkle with sea salt. Add the stock just enough to cover the meat with a little skin showing.

  2. Add the fat and bake for 30 to 40 minutes.

  3. Check it to make sure the leeks and mushrooms are submerged in the stock

  4. Good with a salad

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