Remove skin from chicken and dust with flour, season with salt and pepper.
heat avocado oil in large cast iron or stainless steel skillet over medium high heat. Sear chicken on both sides for about 3 minutes per side (do not disturb chicken while cooking, it’s ready to flip when easy to turn over in the pan)
Pour about ⅓ cup of broth around the chicken into the skillet using it to deglaze any bits that have stuck to the pan. Lay the seared chicken in a casserole dish and set aside.
Add onions and mushrooms to the pan and sauté 3 minutes, then add parsley, sour cream, remaining broth and dijon, stir to incorporate. Pour sauce over the chicken thighs, cover casserole dish and bake at 350 for about 1 hour.
Serve over pasta with a side of steamed bok choy, or greens of your choice.
Recipe Note
You can easily make this recipe dairy free if you prefer, substitute the sour cream/Greek yogurt with a plain flavoured dairy free product.
I was a bit short on mushrooms for this one so I used what I had in my pantry, shitake and a jar of minced mushrooms, to supplement.
