Thanksgiving Chicken Thighs

1: Preheat oven to 425°F and season chicken generously with salt and pepper.

2: Add olive oil to a large oven safe skillet over medium heat.

3: Add rosemary, thyme, sage, and garlic cloves and cook until fragrant, about 2 minutes.

4: Move aromatics to the side and add chicken to your pan skin side down.

5: Sear undisturbed until skin is golden brown, about 5-7 minutes.

6: Flip and lightly brown on the other side, about 4 minutes, then remove from pan and set aside.

7: Deglaze your pan with 1 cup of bone broth and scrape to release anything stuck.

8: Return chicken to pan skin side up and bake uncovered for 20 minutes.

9: Once chicken is done, remove from pan and strain the drippings into a measuring cup.

10: Skim fat off the top of the drippings and add to a pan with ¼ cup flour over medium heat.

11: Whisk until you have a thick paste and allow to cook until light golden brown.

12: Slowly add your remaining 2 cups of bone broth while whisking vigorously.

13: Bring gravy to a simmer and allow it to thicken for several minutes before serving.