Bacon Wrapped Chicken Thighs with Braised Kale and King Trumpet Mushrooms (AIP, SCD)
 
Prep time
Cook time
Total time
 
It's a one-pot wonder that is packed with both flavor and nutrients! If you don't have king trumpet oyster mushrooms available, use whatever you do have.
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon dried sage leaf
  • ½ teaspoon fine sea salt
  • 1 pound boneless skinless chicken thighs
  • 6 slices of bacon
  • 8 ounces king trumpet oyster mushrooms, sliced about ¼ inch thick
  • ½ cup bone broth
  • 1 large bunch kale, ribs removed, chopped
Instructions
  1. Preheat oven to 400° F.
  2. Combine garlic powder, sage, and salt in a small bowl, then sprinkle this seasoning mixture over chicken thighs and wrap each one in a bacon slice.
  3. Heat a large oven-safe skillet or braiser over medium high heat. When hot, gently place chicken thighs and cook just until the bacon is crispy and the fat has started to render (about 3-4 minutes each side).
  4. Remove chicken and set aside. Reduce heat to medium-low.
  5. Add mushroom pieces to pan and gently toss in bacon fat and cook just until they start to release their juices (about 3 minutes). Remove mushrooms and set aside.
  6. Pour broth into pan and use wooden spoon to dislodge any brown bits. Turn heat to high and bring to a boil. Add kale and cook, stirring to wilt and slightly cook (about 3 minutes). Remove pan from heat.
  7. Leave kale in an even layer at the bottom of the pan, then place semi-cooked mushroom pieces in a single layer on top, then the chicken on top of the mushrooms.
  8. Place in preheated oven and cook for 20 minutes or until chicken is cooked through.
Recipe by Gutsy By Nature at https://gutsybynature.com/2019/10/01/king-trumpet-oyster-mushrooms-chicken-kale-aip-scd/