Skillet Chicken Thigh

Serves 4

Ingredients:
8 bone-in, skin-on chicken thighs
1 tablespoon coarse kosher salt

onion powder

garlic powder

black pepper
2 teaspoons ghee
2 teaspoons seasoning blend of choice (porcini seasoning don't use salt if using this, herbes de provence, 21 salute etc )
Direction

1. Trim off excess and unsightly fats and skin from the thighs. Using kitchen shears, carefully take the bones out.
2. Flatten the meat, pounding the thighs until uniform for even cooking.
3. Season chicken on both sides with salt, pepper, garlic powder and onion posder.
4. Heat cast iron skillet in medium-high heat.
5. Melt ghee in pan and add 4 pieces of chicken skin-side down.
6. Cook for 10 minutes, rotating pan by 45° about every 2 minutes or so, until skin is browned cracklin' looking.
7. Flip chicken and cook for another 8 minutes, again rotating pan by 45° every 2 minutes, until chicken is cooked through (about 180°F).
8. Transfer chicken to wire rack and rest for 5 minutes.
9. Repeat 7-9 with the remaining chicken.
10. Cut up chicken (or not) and garnish with sliced scallions or parsley.

Source: Nom nom paleo