Paleo Potato & Chicken Skillet
This was amazing!!!! Gluten & dairy-free chicken potato casserole. My entire family was licking their chops. The flavor was so on point. I used turkey bacon, but you could use regular too.
3 cups cooked shredded chicken
1.5 lbs russet potatoes peeled and chopped into 1” cubes
1 Tbsp avocado oil or olive oil
Sea salt and black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8 slices nitrate free bacon
3 Tbsp ghee or rendered bacon fat
1 medium onion chopped
4 cloves garlic minced
2 tsp fresh thyme leaves
3 Tbsp arrowroot or GF flour
1 1/2 cups chicken broth
1 cup coconut milk
1 Tbsp Dijon mustard
2 Tbsp nutritional yeast optional
Sea salt and black pepper to taste
Sliced chives or green onions for garnish
Preheat your oven to 425° & toss the potatoes with the oil, sea salt and pepper, garlic & onion powder. Spread the potatoes on the bottom of a 9 x 13” baking dish and bake for 35 minutes. Once done, lower the oven temperature to 375°.
While the potatoes cook, prepare the bacon & sauce. Heat a large deep skillet over medium high, cook the bacon until crisp. Drain on paper towels, set aside. Keep 3 Tbsp of the rendered bacon fat to use for the sauce, or discard and use ghee instead.
Heat up ghee or bacon fat & add the onions, cook until translucent about 3 minutes. Add the garlic & thyme and continue to cook until soft.
Whisk the flour into the onion garlic mixture and cook for about 30 seconds. Add in broth, coconut milk, mustard and nutritional yeast, while whisking. Bring to a gentle simmer stirring until the sauce thickens. Taste & add salt/pepper to taste.
Add the chicken to the casserole dish with the potatoes and mix, then pour the sauce over the top and mix to coat. Stir in half of the bacon into the chicken and potatoes, then sprinkle the rest over the top. Bake in a preheated oven for 10 minutes or just long enough to heat through.
Garnish with the chive or onions.