Ingredients
- 2 bone-in skin-on chicken thighs
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon grass-fed butter
- 2 cloves garlic minced
- ½ onion finely chopped
- 2 cups Kettle & Fire Chicken Bone Broth
- ½ cup frozen peas thawed
- 1 tablespoon chopped parsley
Make it step by step
- Heat the oven to 425°F.
- Using a paper towel, pat both sides of the chicken thighs dry and rub salt and pepper onto the chicken.
- In a large skillet over medium heat, melt the butter. Place the chicken thighs skin-side down on the skillet. Cook for 5 minutes. Flip and cook for 2 more minutes.
- Divide garlic, onion, chicken bone broth and peas evenly between two small cast iron skillets.
- Add one chicken thigh to each skillet and place in the oven for 30 minutes, or until chicken is fully cooked.
- Serve chicken soup in the cast iron skillet and garnish with parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kettle and Fire, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.