A few weeks ago, we found out about a factory seconds All Clad sale, and I went a little bit overboard. One of the spoils of our bounty was a gorgeous 6-quart, sauté pan. This thing is out of control, and is now a go-to cooking utensil for our morning breakfasts as well as dinner. Our previous sauté pan of a similar size is starting to warp, and this was an awesome opportunity to upgrade.

For our christening of this new pan, we wanted to bring you an easy and delicious recipe that will feed you and your whole family. Having a one-pot recipe that will last a couple of days is great for time management, cleanup, and convenience. We know you’re going to enjoy this recipe.

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Ingredients

2 Tbsp avocado oil

8 chicken thighs

1 tsp herbes de provence

pinch of salt

1 medium yellow onion, diced

6 large cloves garlic, pressed

8 oz white mushrooms, sliced

1 C chicken broth

1 can coconut cream

1 Tbsp chopped parsley for garnish

Method

Heat avocado oil over medium flame. Season chicken with herbes de provence and salt. Sear chicken skin down for 5-6 minutes, and then cook skin up for an additional 5 minutes.

Remove chicken and set aside. Sauté onions in the same pan for 2 minutes. Add garlic for 30 seconds, and then mushrooms for 1 minute.

Pour in chicken broth and coconut cream. Heat for 3-5 minutes, until the broth and cream combine and start to lightly boil.

Return chicken skin side up. Cover and simmer on low for 25 minutes.

To crisp the chicken skin, place in the broiler on high for 4-6 minutes.

Garnish with parsley when serving.

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