Dairy Free Dijon Chicken Recipe

Sear Chicken: Season 6 bone-in, skin-on chicken thighs with kosher salt and ground black pepper. In large cast iron skillet (I would recommend a 12 inch skillet), heat to medium high heat and add 2-3 tablespoons ghee, allowing it to melt. Sear chicken on each side, 3-4 minutes.
Make Sauce: While chicken is cooking, combine 15 ounces full fat coconut milk, 1 cup chicken broth, ¼ cup + 1 Tablespoon dijon mustard, 2 teaspoons dried tarragon and 1 teaspoon fresh lemon juice in medium mixing bowl; whisk to combine.
Simmer: Pour mustard mixture around chicken and bring to simmer. Let simmer, uncovered, for 10 minutes, flipping chicken halfway through. Remove chicken and place on plate, setting aside.
Thicken + Potatoes: Add 1 tablespoon arrowroot powder to pan and whisk to fully combine. Add potatoes to pan and then nestle chicken. Allow it to simmer for 20 minutes, uncovered, using a small whisk to continue to mix the sauce around the chicken, intermittently.
Broccolini Option: If adding broccolini, add with approx. 5-7 minutes left to simmer and then cover to let broccolini steam.
Serve: Taste and add salt, pepper or additional lemon juice, as desired. Enjoy!