1 yellow onion, sliced
1/2 pound mushrooms, cut in half (chanterelle or shiitake and button mushrooms)
2 cloves garlic, smashed
salt and pepper
1/2 can coconut milk or 1/2 cup whipping cream
tiny pinch of saffron** if using coconut milk, for whipping cream I used 1 tablespoon taragon
1 tablespoon coconut oil
Season the drumsticks with salt and pepper. In a large saute pan heat the coconut oil over medium heat. Add in the onion and garlic and cook 1 minute. Add in the drumsticks and toss the onions around so the chicken hits the surface of the pan, not the onion. Cook for 2 minutes on each side and then pour in the coconut milk and add the pinch of saffron, if using (if using whipping cream, don't add it in yet). For both versions, add in the mushrooms now and cover, cooking another 10-15 minutes, until chicken is cooked through.
*If using the whipping cream, follow the recipe as above, but do not add the coconut milk. Add in the mushrooms and tarragon after cooking for 2 minutes on each side of drumstick, cover and cook another 10 minutes. Then once the chicken is just done, pour in the whipping cream and cook, uncovered, another 2-3 minutes to heat up the cream and bring it all together.
I ate this chicken along with a spoonful of the sauce, on top of a bed of fresh spinach leaves and a little chopped avocado. I also added a small handful of pistachios on top of the whipping cream version for a change in texture.
**If you are not familiar with saffron, I would just make the recipe as is and forgo it. The recipe will taste great without it. Saffron give off a bit of an earthy flavor that some people don't like, plus it's expensive also. I'd hate you to spend $8 on a little jar of it and not like it!