Time: 30 minutes active time; 2-2.5 hours total time
1-2 tablespoons coconut oil
1 Whole Chicken or about 4 pounds, cut into parts, naturally-raised and/or organic if possible
4 Carrots, thick sliced
1 Yellow Onion, chopped into large chunks
10 Ounces Mushrooms, thick sliced
1/2 Cup Dijon Mustard
1 Tablespoon Minced Garlic
2 Tablespoons Organic Corn Starch
Heat a large pot or dutch oven over medium-high heat. Melt the coconut oil, then add chicken, skin-side down to allow it to brown. Once chicken has browned on one side, flip it over and add carrots, onions, mushrooms, mustard, and garlic. Reduce heat to low, cover, and let simmer for about 2 hours.
Remove about 1 cup of liquid from the pot and let cool, then add corn starch and whisk. Remove chicken from the pot and place on a serving plate. Add corn starch mixture to the pot and stir constantly until sauce thickens, about 2 minutes. Pour sauce and vegetables over chicken and serve.