Figgy Olive Chicken

Ingredients

• 3 tablespoons grass-fed ghee
• 2 lbs pasture raised, humane certified chicken thighs
• 1 lb pasture raised, humane certified chicken legs
• 2 heaping cups of thinly sliced shallots
• 1 heaping basket of juicy, sweet figs- stems removed and quartered
• 1/4 cup of dry cured black olives, pitted and halved
• 6 sprigs of thyme (ore to garnish)
• 3 cloves garlic
• sea salt
• black pepper
• 6 sprigs of thyme

Instructions

• Rinse chicken thighs and legs. Pat dry and sprinkle with sea salt and cracked black pepper.
• Place ghee in a dutch oven and heat over medium heat. Add chicken (you will need to braise in 3 batches, or more depending on the size of your pot). Cook chicken over medium heat until browned, and then turn to brown on other side. Be careful not to burn your chicken- lower heat if you think you may be burning. Take your time. Repeat until all chicken is browned.
• Remove all chicken from pot. Add shallots, stirring to coat in the ghee, and cook until soft. And a sprinkle of sea salt and stir.
• Add figs and cook an additional two minutes. Add a splash of water and stir to ensure that all of the browning goodness that was stuck to the bottom of the pot has been released.
• Return chicken to pot. Add thyme leaves, olives and garlic cloves. Sprinkle lightly with sea salt and fresh cracked pepper.
• Add just enough water to halfway cover the chicken. Cover pot and cook for 60- 75 minutes over low heat, or until chicken is cooked through. It should come off the bone easily.
• Serve over rice, smashed potatoes or on it's own (we skipped the starch, happy to eat it as it was).
• Enjoy!