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 or store-bought
- 2 tablespoons melted ghee or unsalted butter (or avocado oil if dairy-free) (optional)
- Preheat the oven to 350°F.
- Sprinkle the chicken thighs with a 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 and cook for another 2 minutes or until the chicken is golden brown. Remove the chicken from the skillet and place on a rimmed baking sheet; leave the drippings in the skillet.
- Bake the chicken for 7 minutes or until it is cooked through and no longer pink inside.
- Meanwhile, cook the bacon: Place the diced bacon in the skillet with the chicken drippings. Cook over medium heat for 4 minutes or until the bacon is crisp and cooked through. Use a slotted spoon to scoop out the bacon pieces and set them aside.
- Place the onions in the hot skillet and cook until soft and translucent, about 5 minutes. Add the mushrooms and cook until the mushrooms are golden brown on all sides, 3 to 5 minutes. Season with the remaining ½ teaspoon of salt and a couple of pinches of pepper.
- Add the broth and scrape up all the browned bits that have collected on the bottom of the pan. Cook down until the gravy has reduced a bit. Taste and add more seasoning, if desired. Serve the chicken with the mushroom gravy from the pan. Garnish with the reserved bacon pieces and fresh thyme.
- Drizzle with 2 tablespoons of melted ghee, if desired.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for a few minutes, until warmed through.