Chicken Thighs with Coconut, Sausage & Mushrooms is an easy one pot meal that comes together quickly for a weeknight dinner that’s full of flavor and easy to prepare.
Life. Life is crazy these days. I need quick weeknight dinners that are not labor intensive but still packed with flavor, after all, the family of a food blogger expect more than TV dinners or makeyourownies! This recipe for Chicken Thighs with Coconut, Sausage and Mushrooms fits the bill perfectly! In 30 minutes or less you are sitting down and gobbling it up!
Back to the life part for a second. As you probably already know, I co-founded a spice company, called Spiceologist, just over 3 years ago. We started out selling spice rubs at farmers markets and any show where we could pop up a table. After 9 months we were starting get into small kitchen stores and then landed our first nationwide retailer – Sur la Table. The “stores we’re in” list great quickly and before we knew it we were selling rubs in Williams-Sonoma, World Market & HomeGoods. Fast forward to today and we are starting to explode into grocery with 2 new lines: Spiceology & Spice Cave. It all feels like a whirlwind from just 3 short years ago, but the business has grown like a weed and this brings me to my long paragraph point. Farmgirl Gourmet has taken the backseat in a big way. If you’ve made it this far in reading…then THANK YOU for being here and continuing to support me while I take off my food blogger hat and securely fasten my spice hat.
There is magic that happens when you pair coconut milk and sausage together. I don’t know what it is, but they just love being together. The garlicky coconut sauce is delectable (so make sure to put spoons out) and the chicken is moist with crispy skin, just the way it should be. My kids and husband gobbled these chicken thighs right up! There was some major discussion around the table about who would get to take the leftovers the following day. I think I won that discussion. Happy wife, happy life…right? 🙂
Chicken Thighs with Coconut, Sausage and MushroomsPrint Recipe
- 6 chicken thighs, skin on or off
- 1-2 tablespoons Italian seasoning, such as Spiceologist Greek Freak seasoning
- 3 tablespoons olive oil, divided
- 1 lb spicy ground Italian sausage
- 8 ounces white mushrooms, quartered
- 1 15 oz can coconut milk
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Preheat oven to 375ºF.
Heat 2 tablespoons olive oil in an oven proof skillet. Season chicken thighs with Italian seasoning and sear in hot skillet for 3-4 minutes per side. Place skillet in the oven and bake for 20 minutes.
In another large skillet, heat the remaining 1 tablespoon olive oil and add the ground sausage, cook until no longer pink. Add the mushrooms and cook until they begin to soften, about 5 minutes. Add the coconut milk, garlic and thyme and cook until the sauce begins to thicken, about 6-7 minutes. Add the chicken thighs and simmer for 1-2 minutes, spooning sauce over and serve immediately.
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