Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- salt
- 2 tablespoons lard*
- 6 garlic cloves, peeled
- 1 cup chicken bone broth
- 1 tablespoon cassava flour
- zest and juice of one lemon
- 1/4 cup flat leaf parsley, roughly chopped
Instructions
- Season both sides of chicken thighs with salt and let sit at room temperature for about 10 minutes while you are preheating the oven to 400 degrees.
- Place a 10-12 inch cast iron skillet over medium-high heat. When skillet is hot, add two tablespoons of lard or other fat.
- When fat is almost smoking, place thighs in pan skin side down and weight them down with another heavy skillet or pan so the skin.
- Cook until skin is crispy and evenly browned (should take 5-7 minutes).
- Remove weight and flip chicken over. Scatter garlic cloves in skillet.
- Place skillet in oven for 15-20 minutes or until temperature is 155 degrees in an instant read thermometer.
- Remove skillet from oven and transfer chicken and garlic cloves to a plate to rest while you make the sauce. Leave fat in the pan.
- Place pan over medium-heat on stove top. Sprinkle 1 tablespoon cassava flour over fat and whisk to make a roux. Cook for about 2 minutes, whisking constantly, until roux has darkened but not burned. Reduce heat if it starts browning too quickly.
- Whisk in 1 cup chicken stock and increase heat to medium high. Cook until it has thickened and reduced so that it can coat a spoon (about 5 minutes).
- Remove pan from heat and add parsley, zest, and lemon juice. Stir to combine.
- Pour sauce over chicken on serving platter, or for a more rustic presentation, return chicken and cloves to the skillet and spoon a bit of sauce over each thigh.
Notes
*If lard is unavailable, ghee, coconut oil or another moderate heat-tolerant cooking fat would work equally well.