Easy Skillet Chicken and Herbs

What can I make for dinner? That is the question…

Chicken is usually the answer!

And, if you are anything like me, you want to keep it simple, yet tasty.

This is a really easy dish I made that was inspired by the fresh herbs in my garden. Here, I use rosemary and thyme, but you can use whatever fresh herbs you like.

fresh herbs from my garden

If you don’t have fresh herbs, use dried, but cut back on the amounts by about 1/4.

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Easy Skillet Chicken and Herbs
Ingredients
  • 4 boneless, skin-on chicken breasts or thighs you can use skinless, but they tend to be drier. You can also use bone in)
  • 2-3 tbsp ghee, butter, coconut oil (can use expeller pressed for neutral flavor) or duck fat*
  • Sea salt
  • Pepper
  • 2 tbsp fresh rosemary, chopped
  • 1-2 tbsp chopped thyme
  • 1 cup good chicken broth (homemade is best, but an organic, gluten free box is okay too)
Instructions
  1. Rinse chicken and pat dry with paper towel. Salt and pepper to desired taste.

  2. Heat a medium frying pan and add fat. Add chicken to skillet and reduce heat to medium low. Cook on each side about 5 minutes (more for bone-in).

  3. Add 1/2 of the chicken broth and herbs and cover. Reduce heat to low and simmer covered for 3-5 minutes. Check for doneness and remove chicken to platter. 

  4. Add the rest of the broth, 1 more tbsp of fat, and a pinch of salt and pepper to the pan. Turn heat to medium and scrape pan with wooden spoon, then keep stirring for 2-3 minutes or until sauce begins to reduce and thicken. 

  5. Remove from heat and pour sauce over chicken. Enjoy!

  6. SUSAN’S TIP: Cut up some small red potatoes and add to the pan with chicken. If doing so, increase the amount of fat , herbs, and broth. Potatoes may take a little longer to cook.  

Recipe Notes

*Duck fat is one of my favorite fats to cook with, especially for poultry and potatoes. It has a mild, smooth texture and flavor. Ask your butcher to carry it in your local grocery store or buy it online.

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Nourishing Chicken Bone Broth

I learned how to make Bone broth a few years ago when I became involved in the Weston A Price Association. It is an International Foundation that passes on the teachings of Dr. Weston Price, who wrote a book in the 1930’s called Nutrition and Physical Degeneration. You can find out more about them at westonaprice.org.

One of the basic staples of the Weston Price diet is bone broth. It is a nourishing, nutrient dense, easily digestible, and budget-friendly staple to add to your food pantry and freezer.

The reason it is so healthy is because of the gelatin, the jiggly denatured collagen that shows up when properly made bone broth is refrigerated. Folk wisdom throughout the world values broth for its healing powers, as seen in many late nineteenth and early twentieth-century studies on gelatin.

It is full of rich dissolves of collagen, cartilage, bone and marrow which can give the body the right stuff to rebuild and repair our connective tissue as we age (think of bone, tendon, ligaments, skin, nails and hair). It is also great to help with digestive issues, colds and flus, not to mention a great staple to use for soups, sauces and adding flavor to any vegetable dish.

I usually have some in my freezer and a thawed mason jar full in my refrigerator. I cook with it and have a steaming cup to sip on during the day.

Nourishing chicken bone broth

Susan’s TIP: Every time you make bone-in chicken, save the bones in a freezer bag! And, keep some chicken backs and necks (available at most butchers) in your freezer. If you can find them from a local farmer, add 1b of chicken feet to make the collagen extra rich.

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NOURISHING CHICKEN BONE BROTH
Course: Soup
Servings: 7 quarts
Ingredients
  • About 8 lb chicken (whole, cut-up, backs and necks, frozen bones, 1 lb feet)
  • 1 large onion, cut in quarters, skin on (helps make the stock yellow)
  • 3 large carrots, washed and cut into large chunks (no need to peel)
  • 3 celery stalks, including leaves, cut up in chunks
  • 1 garlic head, cut in half (so all cloves are open)
  • 2 bay leaves (optional)
  • 1 T apple cider vinegar (helps to pull minerals out of bones)
  • 1 tsp turmeric powder, or 1 piece turmeric root (optional)
  • 1 T black peppercorns (I use a tea bag for these and tie off)
  • 1 T sea salt (can add more for taste)
  • 1 bunch parsley (or any other fresh herb), tied with kitchen twine
  • Water to fill ( I use filtered water from my reverse osmosis)
Instructions
  1. Place all ingredients EXCEPT salt and fresh herbs in 8 quart stock pot. Fill water to about 2 inches above ingredients. Bring to boil and skim foam off of top, discard.

  2. Lower heat to simmer and cover. Cook at least 6 hours, up to 12. Add salt and herbs last hour of cooking. (if you add before, it should be fine). Let cool until able to handle.

    Susan’s Tip: I cook my soup all day on the stove and then turn it off before I go to bed. In the morning, it is cool enough to handle and finish!

  3. Using a large sieve or colander, remove chicken, vegetables and rest of ingredients. I save all of the carrots, chicken meat and soft bones in a big bowl for my dogs and any other chicken meat for my family. Then, discard everything else. 

  4. Pour chicken stock into mason jars. You should get 6-7 quarts. If freezing, use plastic containers or make sure your mason jars have at least 1 inch at the top and are totally cooled before freezing.