Ingredients
Scale
- 1 teaspoon coconut oil (or cooking oil of your choice)
- 4 bone in chicken breasts, patted dry
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 yellow onion, sliced
- 3 cups chicken bone broth, separated (I used Bonefide Provisions)
- 1 heaping cup dried apricots
- 2 scallions, chopped
Instructions
- Preheat your oven to 400F.
- Using a heavy duty oven safe pan (cast iron works great), heat the coconut oil over high heat. Sprinkle the chicken breast on both sides with the salt, pepper and thyme. When the pan is smoky hot, add the chicken breasts skin side down. Cook for at least 4-6 minutes or until the skin is very brown but not brunt or black. Turn over and turn the heat down to medium. Add the sliced onion to the pan and cook for 2 more minutes.
- Add 2 cups of the bone broth to the pan – add the broth to the side of the pan, NOT over the chicken skin. Add the apricots to the broth too. Put the whole pan into the oven for 12-15 minutes or until the chicken is just cooked through.
- Remove from the oven and add the remaining 1 cup of bone broth. Serve with the pan sauce and garnish with the chopped scallions.
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: oven
- Cuisine: dinner