Tarragon Chicken

Servings 4 servings


  • 3 tablespoons ghee or use coconut oil
  • 4 boneless skinless chicken thighs 6-oz.
  • 1 leek chopped
  • 3 cloves garlic pressed
  • 2 cups chopped baby button mushrooms
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried tarragon
  • 1 teaspoon of sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 cup low sodium chicken broth
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup white wine
  • 2 tablespoons coconut flour


  • Melt the ghee or coconut oil in a large skillet over medium-high heat; add chicken and cook until browned on the outside; transfer to a large slow cooker and top with leek, garlic, and mushrooms.
  • In a small bowl, combine the next 8 ingredients (mustard through wine); pour mixture over chicken, leek, garlic, and mushrooms. Cover and cook on LOW for 8 to 10 hours.
  • Remove chicken from slow cooker and transfer juices to a large skillet; cook over medium-high heat for 4 minutes or until slightly reduced. Whisk in coconut flour than lower heat and simmer for 10 minutes; serve over chicken.


SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
NUTRITION: per serving: 507 Calories; 27g Fat; 52g Protein; 10g Carbohydrate; 3g Dietary Fiber; 177mg Cholesterol; 708mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Points: 13
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