4 chicken thighs, skin on and bone-in
1 Tbsp olive oil
2 tbsp coconut oil
2 tbsp bacon grease fat
¼ cup chopped onion
¼ cup chopped onion
1 tsp minced garlic
1/8 tsp dried thyme
¼ tsp dried rosemary
Salt and pepper to taste
½ cup homemade chicken bone stock
1 tbsp coarse ground mustard, prepared (from bottle, not dried)
¼ cup heavy cream) 

 *Rinse and pat dry the chicken
*Season both sides of the chicken with salt & pepper – set aside.
 *Heat the oils in a skillet.
 *Carefully place the chicken thighs, skin side down, into the heated oil.
 *Brown/cook for approx. 10 minutes.
*Turn chicken, continue cooking for approx. 20-25 min. You want your chicken to an internal temp of about 165°.
 *Set aside – cover to keep warm.
 *Discard all but about 1-1/2 tbsp. oil.
 *Add onion and garlic (if using the kind that is jarred in water) and cook on medium low heat until onions are translucent.
 *Add the thyme and rosemary (and salt & pepper, if desired.)
 *Add chicken stock, stir. Gently simmer for a few minutes.
 *Add heavy cream and course ground mustard, stir

 *Serve the chicken with the sauce atop each piece or serve the sauce as a side for dipping