Lemon & Garlic Chicken in Gravy

I’m not one of those people that only eat soup in the winter. Truth be told, I probably eat more salads in the winter than I do in spring and summer. I’m just that person. I eat what makes me feel good no matter the season and I promise you this Lemon and Garlic Chicken in Gravy is going to make you feel all the noms.

The lemon flavor really brightens up this dish. And when you pair it with the mashed cauliflower – it is just a flavor combo that works really well together. The best part of this recipe? It comes together easily with the help of your electric pressure cooker. (I love my InstaPot but this will work in any brand). I initially tested this recipe serving it over zoodles and that worked but when I paired it with the mashed cauliflower, it SPOKE to me. It was like there was a little magical gnome dancing on my shoulder clapping with joy. Okay, no not really but you get the point.

 

 

 

Print Recipe
Lemon & Garlic Chicken in Gravy
Comfort Food that taste good and is still good for you!
Course Dinner
Cuisine American, Soul Food
Prep Time 5-10 minutes
Cook Time 40 minutes
Passive Time 25 minutes
Servings
People
Ingredients
Lemon & Garlic Chicken in Gravy
Mashed Cauliflower
Garnishes
Course Dinner
Cuisine American, Soul Food
Prep Time 5-10 minutes
Cook Time 40 minutes
Passive Time 25 minutes
Servings
People
Ingredients
Lemon & Garlic Chicken in Gravy
Mashed Cauliflower
Garnishes
Instructions
In the Instant Pot
  1. Turn on sauté function. Add avocado oil and once hot, add whole garlic cloves and onions. Cook until fragrant, and onions are slightly translucent. Add fresh lemon peel/zest. Stir well. Add chicken to pot to skin down. Add all dried seasonings to pot, stir and coat chicken evenly. Add freshly squeezed lemon juice, be sure to remove all seeds. Add bone broth. Place lid, ensuring pot is sealed. Turn on Poultry function for 21 minutes. Allow to do a natural release for 10 minutes. Finish with a quick release. Remove chicken from pan, allow to cool so that you can shred easily.
Making the Gravy
  1. Transfer broth from Instant Pot into a smaller stock pot - ensuring you get all onions and garlic. (You want a pot that has high walls and is not very wide.) Place pot on stove and on medium high temperature. Using an immersion blender, blend the broth until all onions and garlic and lemon peel are mixed and blended well. This will start to create our gravy. Once completely blended, it will become lighter in color and silky in texture. Mix tapioca flour and cold water together in a separate container, making a slurry. Once combined well, whisk slurry into gravy mix. Allow to boil and thicken. Once chicken is cool to touch, remove all bones and skins, shredding into bite size pieces. Add shredded chicken to gravy and allow to sit in gravy for 5-10 minutes to allow flavors to incorporate.
Making the Mashed Cauliflower
  1. Chop whole heads of cauliflower, trying to keep pieces uniform so that they cook at the same size. Place cut florets into boiling salted water. Cook for about 7-10 minutes or until you can easily stick a knife in without any resistance. Drain cauliflower florets and place into a blender. Add pink Himalayan salt and butter. (Use Ghee if you prefer to keep 100% paleo or whole 30.) Put on lid and blend on medium until creamy and well blended. Take lid off and stir to ensure even blending if necessary.
Bring it all together
  1. Plate your mashed cauliflower and top with lemon and garlic chicken in gravy. Top with sliced green onion and pepita seeds. Serve with your favorite vegetable.
Recipe Notes

This can be prepared in a slow cooker for 4-5 hours on low in lieu of cooking in an electric pressure cooker.

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