We're "braising" the bar with this recipe! Braising is a combination cooking method that entails searing or sautéeing the food at a high temperature and then finishing in a covered pot with liquid at a lower temperature. And there's no better finishing liquid than Organic Bone Broth from The Flavor Chef! You're going to love this dish so much that you might want to just go ahead and double the recipe so you have leftovers. This and other great recipes can be found in Dr. Kellyann's Bone Broth Diet by Kellyann Petrucci, MS, ND.
Love is The Ultimate Spice!
|½ cup TFC Organic Chicken Bone Broth, more as needed||1 tbsp + 1 tsp ghee|
|4 boneless, skinless chicken thighs||1 tsp sea salt|
|⅛ - ¼ tsp ground black pepper||4 leeks, white part only, cut into rounds|
|1 package (8 - 10 oz) mushrooms, sliced||1 - 2 cloves garlic, minced|
Spray or brush a large skillet with 1 teaspoon of the ghee. Sprinkle the chicken with ½ teaspoon of the salt and the pepper and cook over medium-high heat for 3 to 4 minutes per side, or until browned. Remove from the pan and set aside.
To the hot skillet add the leeks, mushrooms, and the remaining 1 tablespoon ghee and cook for about 5 minutes, or until the vegetables are lightly browned. Season with the remaining ½ teaspoon salt.
Stir in the garlic and place the chicken on top of the vegetables. Add the broth, cover, and reduce the heat to medium or medium-low. Simmer for about 25 minutes, or until a thermometer inserted in the thickest portion of a thigh registers 165°F.