7 chicken thighs
1 Tbs. Extra Virgin Olive Oil
1 medium onion, sliced
8 mushrooms sliced
4 garlic cloves, smashed (more if you like garlic)
2/3 cup Blazing Apple Cider Vinegar
1 cup chicken broth
5 sprigs fresh thyme
1 can coconut milk (use the thick cream on top)
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper on each side. Once the oil is hot, brown the chicken on both sides (4-5 minutes each side). Remove the chicken to a plate and add the garlic, onions and mushrooms to the pan. Cook the mixture for about 1 minute.
Pour in the vinegar and stir for about 1 minute, scrapping the brown bits off the bottom of the pan. Then add in the broth and place the chicken back in the skillet with the thyme sprigs. Cover and simmer on medium-low for about 20 minutes, until chicken is cooked thoroughly.
Remove chicken and pour in the coconut cream and let simmer for another 5 minutes to let the sauce thicken.