Directions:

Heat a large skillet on medium high for 2 minutes then add 2 tbsp of olive oil.

Add chicken and cook for 5 minutes on each side until golden brown.

Remove from heat and add 2 more tbsp of oil.

Add your mushrooms and onions, spread them to cook, while stiring, for 7 minutes until onions are soft and mushrooms are golden.

(note: do not salt them at this point! The mushrooms will sweat and steam and not get as golden brown).

Next add garlic, thyme, and 1 tsp of salt and allow to cook for 2 minutes.

Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the skillet.

Add your corn starch to your remaining broth and tamari and whisk until no lumps remain.

Pour your starch mixture over your mushroom and stir to combine.

Let simmer for 2 to 3 minutes while the mushroom gravy thickens then add your chicken thighs.

Reduce the heat to low, cover, and cook for 10 more minutes.

Serve over mashed potatoes, rice, quinoa, or pasta, garnish with parsley. Enjoy!