Clean pasture-raised poultry meets Features fermented ingredients

Pasture-Raised Chicken Thighs in Fermented Mustard Sauce

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Ingredients (Serves 2–3)

For the Chicken

• 4 bone-in, skin-on pasture-raised chicken thighs

• 1 tbsp ghee or beef tallow

• 1 tsp sea salt

• 1/2 tsp cracked black pepper

• 2 cloves garlic, smashed

• 2 sprigs fresh rosemary (or thyme)

For the Fermented Mustard Sauce

• 3 tbsp fermented mustard (e.g. naturally lacto-fermented whole grain mustard or Dijon)

• 1 tbsp apple cider vinegar (raw, with the “mother”)

• 1 tbsp chicken broth (or filtered water)

• 1 tsp raw honey (optional for balance)

• 2 tbsp pastured butter, cold

• 1 tsp fresh parsley, chopped (for garnish)

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Preparation

Step 1: Prepare Chicken

1. Pat chicken thighs very dry with paper towels. Season both sides with salt and pepper.

2. Preheat oven to 375°F (190°C).

Step 2: Sear Thighs

1. Heat ghee in a cast-iron or ovenproof skillet over medium-high heat.

2. Add chicken skin-side down and sear for 5–7 minutes until skin is golden and crispy.

3. Flip and sear other side for 2 minutes.

4. Add garlic and rosemary, then transfer skillet to the oven.

Step 3: Roast

• Roast for 15–18 minutes, until internal temp reaches 165°F (74°C).

• Remove chicken and let rest.

Step 4: Make the Mustard Sauce

1. In the same skillet, drain excess fat, but leave browned bits.

2. Over low heat, add:

   • Fermented mustard

   • Apple cider vinegar

   • Broth

   • Optional: a drizzle of raw honey

3. Whisk gently, scraping up fond from the pan.

4. Off heat, swirl in cold butter to emulsify.

Step 5: Finish and Serve

• Plate chicken and spoon sauce over the thighs.

• Garnish with fresh parsley and serve hot.

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Macros (Per Serving – 2 thighs + sauce)