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Herb-Crusted Chicken Braise
A herb-crusted carnivore braise with seared chicken thighs finished with bone broth, beef tallow and butter, served straight from the pan.
Ingredients
Instructions
Season the chicken thighs generously with salt and pepper, then sear over medium-high heat in the beef tallow until well browned, about 7 minutes.
Add the bone broth and butter to the pan, scraping up any browned bits.
Let the sauce come together for a final minute.
Reduce the heat and let the chicken simmer for about 10 minutes so it cooks through.
Taste and adjust the seasoning with extra salt and pepper if needed.
Serve hot, straight from the pan, spooning the pan juices over the top.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
