Ingredients:

  • 900g (2 lbs) Chicken Thighs
  • 6g (1 tsp) Sea Salt
  • 3g (1/2 tsp) Black Pepper
  • 30ml (2 tbsp) Avocado Oil
  • 8 Garlic Cloves
  • 120ml (1/2 cup) Bone Broth
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tsp Dried Oregano
  • 15ml (1 tbsp) Lemon Juice
  • 30g (2 tbsp) Grass fed Butter
  • 10g (1/4 cup) Italian Parsley

Instructions:

  1. Prep the chicken. Pat the 900g of thighs completely dry with paper towels.
  2. Season thoroughly. Rub the salt and pepper over both sides of the meat.
  3. Sear for color. Heat the avocado oil in a pan over medium high heat. Add chicken and cook 4 minutes per side until deep golden brown.
  4. Aromatic base. Add the 6 smashed garlic cloves to the pan for 1 minute until fragrant and slightly toasted.
  5. Deglaze the pan. Pour in the 120ml of bone broth, scraping the bottom with a wooden spoon to release the brown bits.
  6. Transfer to slow cooker. Place the chicken, garlic, and liquid into the cooker. Top with rosemary, thyme, and oregano.
  7. Slow braise. Cover and cook on low for 4 hours until the meat yields easily to a fork.
  8. Shred the meat. Remove chicken to a bowl and shred into large chunks.
  9. Finish the sauce. Whisk the lemon juice, minced garlic, and cold butter into the remaining hot cooking liquid until thickened and glossy.
  10. Combine and serve. Toss the shredded meat back into the sauce and fold in the fresh parsley.