HEAT 1 tsp of olive oil over medium/high heat in a large skillet. Season chicken thighs with black pepper and ½ tsp of salt. Add chicken thighs to pan and brown 5 minutes.

TURN chicken over and add garlic, shallots and mushrooms. Cover and cook 5 minutes.

STIR in coconut milk, sea salt and rosemary. Bring to a simmer. Lower heat and simmer 25 minutes uncovered. Optional: sprinkle ¼ tsp of xantham gum over the sauce and stir to blend.

IN a separate pan, heat remaining olive oil over medium high heat. Once oil is shimmering, add broccoli and sauté for 5 minutes or until broccoli is lightly crisped, stirring occasionally. Divide into 2 servings.