Feral Chicken Thighs with Bone Broth and our Herbs

Erik is the chef in our family. Our pantry collection was inspired by his ancestral rich recipes. But our company is growing, and the early days of Erik cooking me home cooked meals, sometimes three a day (I know, I am so spoiled!), are long gone. I have become the one in the kitchen trying out new recipes. The one thing I love about domestication: cooking for my man.

So I wanted to share a simple, easy recipe I have been having so much fun making. It is basically foolproof. Full of collagen, healthy fats, and of course our medicinal herbs. One pan, one pot, and dinner holds on low heat until you are ready for it.

A Note on Our Herbs

Did you know our organic herbs carry tighter certifications? They are what organic was years ago, before our soil got so depleted. We even look at them like vegetables sometimes because they are just so potent. When you season generously with our Fennel and Flame rub, you are adding real nourishment, herb by herb: oregano, thyme, basil, marjoram, rosemary, fennel seed, roasted red pepper, and garlic. Every one of them is organic.

Fennel and Flame Chicken with Feral Rice

Serves 4 · About 10 minutes of prep and 30 minutes on the stove

For the Chicken

• 6 organic free range chicken thighs (we love our local farms, and Mary's does a great job too)

• 2 tablespoons Fennel and Flame rub

• 1 teaspoon Feral garlic salt

• Full Spectrum Salt and pepper

• 2 tablespoons butter, divided. We use Strauss. 

• 1 tablespoon Feral bone broth (local bone broth, boxed broth, or even veggie broth works too)

For the Feral Rice

• 1 cup organic basmati rice (Lundberg is our favorite)

• 2 cups water

• 1 tablespoon butter

• 2 tablespoons bone broth

• ½ teaspoon Full Spectrum Salt

How I Make It

1. Rinse the chicken thighs and lay them out on a cutting board.

2. Melt 1 tablespoon of butter in a skillet over medium heat and let it get warm and simmering.

3. While the butter warms, season the thighs generously on both sides with the rub, the garlic salt, and salt and pepper.

4. Saute the chicken for several minutes per side until golden.

5. Remove the chicken to the cutting board and cut it into small bites. A knife and spatula together make quick work of it.

6. Return the chicken to the pan with all its juices. Scrape any leftover seasoning from the board into the pan too. That is the good stuff.

7. Once everything is sizzling, add the bone broth and let it simmer. Add the remaining tablespoon of butter, turn the heat down low, and let it simmer gently until you are ready to eat.

8. For the rice, combine the basmati, water, butter, and bone broth in a pot. Bring it all to a boil, cover, turn off the heat, and let it sit for 15 minutes. This could be easier than boiling water and it makes me feel like the best cook ever.

9. Remove the cover, add the Feral salt, fluff with a fork, and let it rest 5 more minutes. Voila.

10. Spoon the chicken and all those pan juices over the rice.

Kitchen Notes

The simmer is forgiving. Low heat holds the chicken beautifully until whenever dinner actually happens. Any broth works in a pinch, though bone broth is where the collagen lives. This is ancestral cooking at its simplest: real fat, real herbs, real food, one pan.

The Future is Feral 💫