2 Tbsp. Ghee
6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
Salt and freshly-ground black pepper
8 cloves of garlic, separated and peeled, roughly chopped
4 oz full fat cream cheese
1/4 cup dry white wine
2 cup chicken bone broth
1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
2 Tbsp. butter
Heat the oven to 400° F with rack in centre of oven. In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the ghee over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate.
Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Add bone broth and white wine over the garlic and stir until combined. Add cream cheese until dissolved. Return the chicken to the pot, cover, and bake for 25 minutes in the pre-heated 400° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.)
Serve spooned over cauliflower mash.
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