INGREDIENTS
2 pounds chicken, thighs or breasts
3 tablespoons almond flour
kosher salt
black pepper
1 tablespoon unsalted vegan butter
4 yellow onions, thinly sliced
2 cups apple cider
2 cups sliced mushrooms
4 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1 cup chicken broth or dry white wine
PROCESS
Season the chicken with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, and sear the chicken on 1 side.
Slice onions with mandoline, about 1/8″ thick. Use cutting glove!
To the bowl of your crockpot, add the butter and onions, then place the chicken over the onions. Add the mushrooms, garlic, thyme, sage, apple cider, and wine. Cover and cook on low for 5-6 hours or on high for 4-5 hours.
Add a few tablespoons of almond flour to the pot to thicken the broth.
Serve the chicken over sautéed vegetables. Drizzle with any remaining pan sauce and onions. Enjoy!