2 pounds of chicken bone-in, skin-on chicken thighs (8 thighs)
½ tbsp. fine sea salt
Fresh ground pepper
2 tbsp. olive oil
1 pound sliced mushrooms
1 cup canned coconut cream, shaken
¼ cup chopped fresh tarragon
¼ cup apple juice
2 tbsp. sherry vinegar
1 ½ cups chicken broth
½ cup dry sherry or dry vermouth
2 tbsp. greek yogurt
¼ cup fresh chopped parsley leaves for garnish
Pat chicken dry and season all sides with salt and fresh ground pepper. Heat the olive oil over medium-high heat in a large cast iron skillet. Add the chicken skin side down to the hot pan and cook until the skin is crispy and golden brown, 10-12 minutes. Flip chicken over and brown the other side for just one minute. Set chicken aside on a platter.
Add the mushrooms to the pan and toss to coat with the fat. Season with a pinch of salt and cook, stirring often, until they just begin to soften, 3-4 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Pour in the apple juice and sherry vinegar and stir to combine, scraping up brown bits as you do. Bring the mixture to a boil and cook for 2 minutes.
Pour in the chicken stock and then place the chicken, skin side up, on top of the mushrooms. Reduce to simmer, place lid on pan and cook for 15-20 minutes until chicken is fully cooked through.
Remove chicken to a platter and loosely tent with foil to keep warm. Pour in the coconut cream and simmer for 3-4 minutes until mixture is thicker and reduced by 1/3. Stir in the greek yogurt and tarragon. Spoon the mushroom cream sauce around the chicken on platter. Garnish with fresh chopped parsley and serve warm.