Scale
Ingredients
1 ½ pounds boneless skinless chicken thighs
1 ½ cups peeled and diced white sweet potato
4 slices thick-cut AIP-compliant uncured bacon
1 tablespoon chopped fresh herbs (I like a mix of thyme, rosemary, and sage)
Salt to taste
½ cup warm broth or water
Time Saving Tip: Steam the sweet potatoes at the same time as Steps 2 and 3 to save time!
Instructions
- Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let cook for 15 minutes until easily pierced with a fork. Add sweet potatoes, herbs, and a pinch of salt to the blender.
- Meanwhile, in a large saucepan, cook bacon on medium heat until crispy. Pour 4 T of bacon fat in blender/food processor. Leave the remaining bacon fat in the pan to cook the chicken thigh.
- Generously salt both sides of the chicken thighs and place in pan with bacon fat. Cook over medium-high heat for 5 minutes each side until cooked through and golden.
- Pour ¼ c warm broth or water in blender and puree. Add remaining ¼ cup and blend until pureed into pour-able, smooth gravy. Gravy thickness can be adjusted by adding more broth/water for thinner gravy, but I suggest adding a pinch more salt if you dilute it anymore.
- Serve chicken thighs with gravy and a sprinkle of additional herbs, if desired.