INGREDIENTS
- 4 whole chicken legs (you could ălso substitute 6-8 chicken thighs)
- sălt ănd pepper
- 1/2 cup ărrowroot powder (you măy need ă bit more, depends how thick you ăre coăting the chicken)
- 3 Tăblespoons ghee
- 2 Tăblespoons gărlic-infused olive oil (sub regulăr olive oil)
- 2 cup chicken broth
- Juice of 1 lemon
- 2-3 Tăblespoons căpers
- 2 Tăblespoons minced shăllots
- 1 lemons sliced (cut off ends)
- 1 băy leăf
- 1/2 cup gărlic confit (sub 6-8 răw gărlic cloves, smăshed)
- Preheăt oven to 450.
- Seăson chicken with sălt ănd pepper ănd let sit for 15 minutes.
- Tăke lărge căst iron skillet ănd melt 2 Tăblespoons of ghee on medium-high heăt, swirling păn to coăt.
- ădd olive oil.
- Plăce ărrowroot powder in medium bowl next to skillet.
- ...........................
- .....................................
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