Rinse chicken and pat dry with paper towel. Salt and pepper to desired taste.
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).
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.
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.
Remove from heat and pour sauce over chicken. Enjoy!
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.
*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.