Bone Broth Marathon: French Chicken
By
The Bone Broth Marathon is back!
This saucy recipe is best made with homemade, unsalted stock. Because the stock is concentrated down to become a very rich sauce, a pre-salted stock would become too salty in this recipe. It’s a good way to get plenty of stock into your family without having to hear ‘SOUP?!? AGAIN??’ out of your kids.
This recipe is one I can guarantee the family will eat. If we’ve had a bad recipe test or sub-par meal, this recipe is at the top of the list of things to fix to make them happy again.
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From the Menu Mailer
2/3 cup flour of your choice (I used sorghum)
¾ tsp salt (omit if using salted chicken broth)
¾ tsp thyme
½ tsp pepper
1 lb boneless, skinless chicken, cut into cubes or strips
3-6 Tbs coconut oil, butter, ghee or a combination
2 cup mushrooms, sliced, optional
2 bay leaves
4 garlic cloves, pressed
3-4 cups chicken stock
In a bowl, combine the flour, salt, thyme and pepper. Add the chicken and stir until the chicken is thoroughly coated. Set aside.
In a skillet, heat the fat over medium-high heat. Sauté the mushrooms for 5 minutes and remove from the pan. Shake the excess flour off of the chicken and cook in batches if necessary, until browned on all sides. Remove chicken from the skillet. Add remaining ingredients, bring to a boil, and cook until reduced by half or more, about 15 minutes. Return chicken and mushrooms to the pan and cook until coated, no longer pink and heated through, about 12 minutes, stirring occasionally. Add more stock to the pan if needed to maintain saucy consistency. Discard bay leaves before serving.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
Do you think this would work with a grain free flour like coconut or almond?
It wouldn’t work with almond due to the long simmering time. I’d say try coconut but turn down the heat to medium when you brown the chicken so it doesn’t burn.