- 4 bone-in, skin-on chicken breast halves
- coarse sea salt and freshly ground black pepper
- 3 tablespoons salted grass-fed butter, divided
- 8 ounces oyster mushrooms, trimmed
- 8 ounces shallots, peeled and coarsely chopped
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon coconut flour
- 1/2 teaspoon adobo paste
- 1/3 cup chopped fresh dill
- 3 bacon slices, cut into 1/2-inch pieces and cooked
- Season the chicken with salt and pepper.
- Melt 2 tablespoons of the butter in a large skillet over mediumhigh
heat. Add the chicken, skin-side down, and cook, turning a
few times, until browned all over, 10 to 12 minutes. Transfer the
chicken to a plate.
- Melt the remaining 1 tablespoon butter in the same skillet over
medium heat. Add the mushrooms and shallots and season with
salt. Cook, stirring and scraping up the browned bits, until golden
brown in places, 8 to 10 minutes.
- Add the broth and cream and bring to a boil. Return the chicken,
skin-side up, and the accumulated juices to the skillet. Cover,
decrease the heat, and simmer for 6 minutes. Stir.
- Remove 3 tablespoons of the hot liquid from the skillet and
transfer to a small cup. Whisk in the coconut flour. Pour this
mixture and the adobo paste into the skillet and stir to mix well.
Cover and cook for an additional 6 minutes.
- Uncover and simmer until thickened, 2 to 3 minutes. Stir in the
dill, top with the bacon, and serve.