Chicken in a Mustard Cream Sauce

• 3 lbs. chicken thighs- bone-in, skinless
• 1 small yellow onion, small dice
• 8oz button mushrooms, cut into quarters
• 1 T fresh tarragon, minced
• 5 garlic cloves, minced
• 1 C chicken broth
• 1/4 C Dijon mustard
• 1 1/2 C full fat coconut milk
• 2 T cassava flour
• 2 tsp sea salt
• 3 T ghee
• 1/2 tsp cracked black pepper

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1. Preheat the oven to 350 degrees. Season the chicken thighs with 1 teaspoons sea salt and the pepper.
2. Add 2 tablespoons of ghee to a large skillet on medium heat. Once the pan is hot, sear the chicken on both sides and set aside in a 9x13 baking dish.
3. Add the onion and garlic to the pan. Sauté for 2-3 minutes, stirring occasionally so the garlic doesn’t burn. Add the mushrooms and cook for an additional 2-3 minutes.
4. Turn the heat to low and push the onion/mushroom mixture to the side. Add 1 tablespoon of ghee, once it is melted sprinkle the flour over the top. Whisk the flour and ghee together until there are no lumps.
5. Whisk in the chicken broth, coconut milk, tarragon, Dijon mustard, and 1 teaspoon sea salt. Stir the onion/mushroom mixture into the sauce and bring to a simmer.
6. Pour the cream sauce over the chicken and place in the oven and bake for 45 minutes. The chicken should be fully cooked when the dish is done.