Hello my friends, happy Tuesday! I hope those of you stateside had an amazing holiday weekend! I’ve got a recipe for you that I’ve made twice now, and am completely obsessed with. It’s my first time sharing a meat dish- and I’m new to cooking meat, but I’ve had to learn. I’ve felt so much better since I started increasing my protein a year and a half ago. I’ve always shared what I eat here, but I’ve never posted a meat based recipe because I haven’t felt like I’ve cooked anything overwhelmingly good- or even good enough to share. But, this chicken is divine. This chicken is a favorite. It’s sweet, salty, savory and hits all the right spots. I told Lou I think it might be one of the best things I’ve ever cooked. Which is a bold statement to make right before your husband is about to take his first bite. Ha! Recipe below, I hope you enjoy! xx- Sarah
- 3 tablespoons grass-fed ghee
- 2 lbs pasture raised, humane certified chicken thighs
- 1 lb pasture raised, humane certified chicken legs
- 2 heaping cups of thinly sliced shallots
- 1 heaping basket of juicy, sweet figs- stems removed and quartered
- 1/4 cup of dry cured black olives, pitted and halved
- 6 sprigs of thyme (ore to garnish)
- 3 cloves garlic
- sea salt
- black pepper
- 6 sprigs of thyme
- Rinse chicken thighs and legs. Pat dry and sprinkle with sea salt and cracked black pepper.
- Place ghee in a dutch oven and heat over medium heat. Add chicken (you will need to braise in 3 batches, or more depending on the size of your pot). Cook chicken over medium heat until browned, and then turn to brown on other side. Be careful not to burn your chicken- lower heat if you think you may be burning. Take your time. Repeat until all chicken is browned.
- Remove all chicken from pot. Add shallots, stirring to coat in the ghee, and cook until soft. And a sprinkle of sea salt and stir.
- Add figs and cook an additional two minutes. Add a splash of water and stir to ensure that all of the browning goodness that was stuck to the bottom of the pot has been released.
- Return chicken to pot. Add thyme leaves, olives and garlic cloves. Sprinkle lightly with sea salt and fresh cracked pepper.
- Add just enough water to halfway cover the chicken. Cover pot and cook for 60- 75 minutes over low heat, or until chicken is cooked through. It should come off the bone easily.
- Serve over rice, smashed potatoes or on it's own (we skipped the starch, happy to eat it as it was).