• 1 1/2 pounds chicken thighs
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 tsp fresh thyme
• 1 tsp fresh rosemary
• 1 tsp salt
• 1/2 tsp pepper
• ½ cup chicken broth
• 2 tbsp coconut oil or butter

Heat skillet over medium to high heat and add oil.  Add chicken and brown, cooking for about 5-6 minutes on both sides.  Remove from skillet.  In the same skillet, add onion and cook on medium to high heat for about 5 minutes.  Reduce heat and add garlic and cook for 1 more minute.  Add broth and cover. Cook onions and garlic for for another 20 minutes or until golden brown stirring occasionally.  Add thyme, rosemary, salt and pepper and chicken thighs.  Allow chicken to simmer for about 10 minutes. Serve.