Dr. Paul’s Gloucester Chicken

by drpaul

Buy and make extra of this – you’ll definitely want leftovers, even if there’s no sauce left.

6-8 boneless, skinless chicken thighs
1-2 leeks, sliced/chopped
6 large shallots, chopped
4 tablespoons organic butter, olive oil, or coconut oil
1/4 cup sherry or white wine (optional)
2 tablespoons Dijon mustard
Sea salt and fresh cracked pepper
Rosemary (optional)
Optional: 1 cup heavy cream, or regular coconut milk (not “lite”)

  • In large skillet over medium heat, melt 3 tablespoons butter and add sliced leeks and chopped shallots; cook for 3-4 minutes.
  • Season chicken thighs with sea salt and cracked pepper; add to skillet.
  • Cook each side of chicken thigh for 6-8 minutes.
  • Remove chicken to separate pan, leaving leeks and shallots in skillet.
  • Add sherry (or wine or water) and Dijon mustard to skillet with remaining 2 Tablespoons of butter, stirring to scrape pan; cook for 4-5 minutes.
  • Add meat juice from pan holding chicken back into the sauce, stir to mix.
  • Optional: add 1 cup heavy cream or coconut oil and simmer for 6-8 minutes.
  • Serve sauce over chicken.

 

 

 

 

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