6 Chicken thighs (skin on, bone in)

2 TBSP fat of choice (bacon fat, avocado oil, coconut oil)

1/2 medium onion, sliced into 1/4" rings

1/2 Cup chicken broth

1 Can sliced artichoke hearts, drained

2 TBSP Capers

Sea salt

Pepper

Garlic powder

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Preheat oven to 350 degrees

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Heat fat of choice in a large stainless steel skillet over medium high heat.  (I love the flavor of bacon fat with this recipe but source it from uncured bacon. No nitrites or nitrates) Season chicken thighs liberally with salt, pepper and garlic powder.  Brown thighs in oil on both sides and remove from skillet placing them in a large baking dish. Saute onions in hot skillet over low heat till tender.  Remove onions from skillet and place on top of chicken thighs. Add sliced artichokes and capers to the chicken. Pour out all oil from skillet then add the chicken broth to heat through.  Stirring well to loosen the crunchy pieces stuck to the skillet.  Once you have the broth warm and full of flavor from the skillet pour it over the chicken.  Bake for approximately 30 minutes or until you have reached 165 degrees.  Serve with your favorite vegetables or a big colorful salad.  Enjoy!!

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