BRAISED CHICKEN THIGHS WITH BONE BROTH
Ingredients:
□ 6-8 bone-in, skin-on chicken thighs
□ 4-6 fresh garlic cloves, smashed
□ 2-3 tbsp avocado oil, EVOO or ghee
□ 2-3 CUPS Ancestral Fuel Bone Broth
□ 1 medium onion or 2 shallots, sliced
□ Fresh thyme sprigs to finish
□ 1 tsp smoked paprika
□ 1 tsp dried rosemary or thyme
□ 1-2 tsp kosher salt
□ 1 ½ tsp black pepper
□ *Optional: turmeric, ginger, cayenne
□ *Optional: splash of lemon juice
Instructions:
□ Lightly rinse and pat thighs dry thoroughly. Season generously on both sides with salt, pepper, paprika and herbs. Smash garlic and set aside until ready.
□ Heat a large skillet or Dutch oven over medium-high heat, add oil and/or ghee. Place chicken thighs skin-side down and sear 6-8 minutes until slightly charred and dark golden. Flip and sear for another 2 minutes more. Remove chicken and set aside.
□ Lower heat to low-medium, add onion or shallots and sauté 3-4 minutes until soft. Add smashed garlic and cook for 30 seconds. Do not burn. Turn down heat if necessary. Deglaze with a splash of chicken bone broth, scraping the pan.
□ Add remaining bone broth and fresh thyme sprigs. Nestle chicken skin-side up (skin above the liquid broth). Simmer gently, slightly covered for 20-25 minutes. Uncover and simmer and 5-10 minutes until internal temp hits 175 – 185°. Meat should be fall-apart tender.
□ Remove chicken when done, simmer broth for 5-10 minutes to reduce slightly, add a splash of lemon juice to brighten, salt to taste and add optional turmeric, ginger and pinch of cayenne for a warming ancestral blend.
□ Pair with mashed potatoes, rice, cauliflower mash or crusty sourdough. Spoon broth over chicken and desired carbohydrate, garnish with fresh herbs and serve.
