25 min · Serves 2–4
Herb-Butter Pastured Pork Chops
A weeknight-simple, restaurant-good way to cook our pastured pork chops — seared hard, basted in garlic-herb butter, and rested so they stay juicy.
WeeknightSkillet30 Minutes
All recipes
Braised Pastured Chicken Thighs with Garlic & Herbs
Pastured chicken thighs browned then braised in a garlicky herb broth until tender.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Ingredients
- 6 Queen City Farm pastured bone-in, skin-on chicken thighs
- Salt and pepper
- 1 tablespoon olive oil
- 1 onion, diced
- 6 cloves garlic
- 1.5 cups chicken stock
- 2 sprigs thyme
- Juice of 1/2 lemon
Directions
- 1
Season the thighs and brown skin-side down in olive oil; set aside.
- 2
Soften the onion and garlic in the drippings.
- 3
Add the stock and thyme, return the thighs skin-side up, and simmer 25-30 minutes until 165F.
- 4
Finish with the lemon juice and spoon the broth over top.
Notes
Farm tip: Keep the crispy skin above the liquid line as it braises so it stays golden.
Serving suggestion: Serve over rice, orzo, or crusty bread.
Shop the cuts for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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Simple, juicy, and full of fresh flavor — pastured chicken thighs roasted with garlic, herbs, and lemon until golden and crisp.
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