Step 1

Season your chicken with sea salt and pepper on both sides, then very lightly coat in flour.

Step 2

Melt ghee in a large skillet over medium-high heat. Add chicken, skin side down, and sear until golden brown, about 3 minutes, the flip and cook for 3 minutes more to brown. Set your chicken aside on a plate and cover to keep warm.

Step 3

In that same preheated skillet over medium heat, sauté the onions, garlic and celery until soft, about 4 minutes.

Step 4

Stir in your cranberry sauce and stock and bring to a boil, scraping all the brown bits stuck to the bottom of the pan. Then turn heat down to low.

Step 5

Return the chicken to your skillet and simmer over low heat, partially covered, until chicken is fully cooked through, about 15-20 minutes depending on the size of your thighs. Add 1/4 cup more broth if the sauce looks too dry.

Step 6

Garnish with fresh thyme and enjoy!