Here’s old-fashioned comfort fare turned primal! The lard will deepen the flavors of the dish considerably. If you want a brighter flavor, squeeze a wedge of lemon over each serving.
4 (3-ounce) organic free-range boneless, skinless chicken thighs
1/2 teaspoon Himalayan or Celtic sea salt
1/2 teaspoon ground black pepper
2 tablespoons organic pastured lard
2 medium shallots, thinly sliced and separated into rings
8 ounces shiitake mushroom caps, thinly sliced
2 teaspoons minced garlic
1 teaspoon herbes de Provence
1 teaspoon mild paprika
1/2 cup Primal Bone Broth (page 209), preferably chicken bone broth, or packaged organic free-range gluten- and MSG-free chicken broth
1. Season the chicken with the salt and pepper. Melt half the lard in a medium skillet set over medium heat. Add the thighs and cook, turning once, for 4 minutes, or until browned but not cooked through. Transfer the chicken to a plate.
2. Melt the remainder of the lard in the skillet. Add the shallots; cook, stirring constantly, for 1 minute, or until just barely softened. Add the mushrooms, garlic, herbes de Provence, and paprika. Cook, stirring often, for 1 minute, until the mushrooms just begin to soften.
3. Pour in the broth. Return the chicken to the skillet, cover, reduce the heat to very low, and simmer for 20 minutes, or until the chicken is tender.
Substitute yellow curry and turmeric, or thyme and coriander, or marjoram and rosemary for the herbes de Provence and paprika.