5 or 6 boneless, skinless chicken thighs (bone-in works too)
a few sprigs of thyme (or dried)
3 cloves of garlic, minced
1 1/2 cup chicken stock
1 lb carrots, peeled and sliced
s & p to taste
preheat oven to 350f. Heat coconut oil in skillet on medium.
Cut carrots into desired sizes. Coat in coconut oil, salt, and pepper. Bake at 350f for 20-25 minutes while chicken cooks. Be sure to give the sheet a good shake every 5-10 minutes for even browning. Place chicken skin side down in hot skillet. Sprinkle with salt and pepper. Saute for 5-8 minutes, until browned on one side. Once brown, flip chicken. Cook until brown. Once both sides of chicken are brown, pour 1 cup of stock in. Turn heat down just a click and place lid on pan and allow to cook the chicken thoroughly. Stock will begin to reduce. Once stock is reduced to 1/4 inch or so at the bottom of your pan, place thyme and garlic in. allow to cook for a 2 minutes. Remove chicken from pan, but leave the liquids. Pour remaining 1/2 stock into skillet and crank the heat back up. Cook uncovered for 5 minutes or so, until liquids thicken into a gravy. Pour gravy over chicken and carrots. Sprinkle a little more fresh thyme over the top.