Ingredients:
4 bone-in skin-on chicken thighs
1 tablespoon ghee or olive oil
1 pinch salt
1 cup fresh or frozen raspberries thawed
1 clove garlic mashed
1 pinch pinch dried thyme
1/4 cup aged balsamic vinegar
1 tbsp honey
1 pinch salt
Instructions:
Preheat the oven to 375º F. Pat the chicken thighs dry and sprinkle liberally with salt. Place a medium-sized oven-safe skillet over medium-high heat and heat for a few minutes.
Add ghee to pan and, once ghee is melted, add chicken thighs to skillet skin down. Do not touch! Let cook for 10 minutes, or until very golden and crispy. Flip chicken thighs and place pan in oven. Let cook for 10 minutes.
Meanwhile, blend first 4 sauce ingredients in the food processor or blender. Salt to taste and add honey to taste.
After 10 minutes in the oven, carefully remove the pan from the oven and use tongs to remove chicken thighs. Let rest on a plate for 5 minutes then serve with raspberry-balsamic sauce.
