1tbsparrowroot flour, sometimes called arrowroot starch or powder
fresh thyme for topping
Add 1 tbsp of a cooking fat of choice to a large saute pan or cast iron skillet.
Heat pan to medium high heat. Once it's hot add your chicken thighs. You'll know the pan is hot enough if you get a good sizzle when you add the chicken. Sprinkle with salt and pepper.
Brown chicken thighs on both sides. This can take 3 - 5 minutes per side.
Reduce heat to medium.
Add mushrooms, chicken stock. coconut milk, dried parsley, dried basil, minced garlic, garlic powder, salt, and pepper to the pan. Cover and cook for 10 minutes or until chicken is cooked through.
Remove chicken thighs from pan.
In a small jar shake together 1 tbsp arrowroot flour and 1 tbsp water. Then stir it into your sauce. The arrowroot flour will completely blend into the sauce and you'll notice the sauce thicken very quickly. (Unlike white flour you do not want to cook the arrowroot into the sauce at all.)
Stir in your spinach and arugula.
Place chicken thighs back in pan and top with chopped fresh thyme.
Serve over roasted potatoes, potato hash, cauliflower rice, or traditional rice to best take advantage of the yummy sauce. Enjoy!
You can omit the arrowroot powder if you like. Your sauce will still be tasty but it will be thin.