Poulet Grand-Mère

prep time: 15 minutes cook time: 30 minutes yield: 4 servings

4 bone-in, skin-on chicken thighs
1 teaspoon fine sea salt, divided
¼ cup ghee (or coconut oil if dairy-free)
4 sprigs fresh thyme, plus extra for garnish
4 strips thick-cut bacon, diced
¼ cup sliced onions
1 cup sliced mushrooms
Ground black pepper
2 cups chicken bone broth, homemade (here) or store-
bought
2 tablespoons melted ghee or unsalted butter (or
avocado oil if dairy-free) (optional)

1. Preheat the oven to 350°F.


2. Sprinkle the chicken thighs with ½ teaspoon of
   the salt. In a large cast-iron skillet, heat the ghee
   (enough to coat the bottom of the pan) over medium-
   high heat. Add the thyme. Place the seasoned chicken
   thighs skin side down in the pan and sear until golden
   brown, using a spoon to baste the flesh side with the
   melted ghee from the pan as they cook. Flip the thighs