Whole30 Braised Chicken Thighs
Ingredients:
2 tbsp. olive oil
8 oz. paleo bacon, diced
3 lb. Skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1/2 lb. carrots, cut on the bias in 1-inch pieces
2 small yellow onions, sliced
10 garlic cloves, chopped
2.5 cups chicken bone broth
10 fresh thyme sprigs
1 tbsp. brown butter ghee
1/2 lb. cremini mushrooms, stems removed and thickly sliced
Instructions:
- Preheat the oven to 250°F
- Pat the chicken dry with paper towels and season with kosher salt and pepper
- Heat the olive oil in a large Dutch oven
- Add the bacon and cook over medium heat, until lightly browned
- Remove the bacon to a plate with a slotted spoon
- Add the chicken thighs to your dutch oven and brown for about 5 minutes, turning to brown evenly, and working in batches
- Once browned, place chicken on a plate with the bacon
- Add the carrots, onions, and a sprinkle of salt and paper to the pan and cook until the onions are lightly browned
- Add the garlic and cook until aromatic
- Add the chicken stock along with the chicken thighs, bacon, accumulated juices from the plate, and thyme
- Bring to a boil, lower the heat, and let summer until liquid reduces slightly
- Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes,or until the internal temperature is 165°F
- While the chicken is cooking, in a medium pan, add the brown butter ghee and cook the mushrooms over medium-low heat until browned
- Remove the stew from the oven and place on the stove over low heat
- Add in mushrooms and season with salt and pepper to taste
Inspired by Ina Garten's Coq Au Vin
