Melissa makes one of FAVORITE DISHES but accommodates it to her auto-immune protocol diet using pork rinds

• 1 1⁄2 lb boneless skinless chicken thighs

• 1 1⁄2 c peeled and diced white sweet potato • 4 slices thick-cut uncured bacon

• 1 T chopped fresh herbs (I like a mix of thyme, rosemary, and sage)

• Salt to taste

• 1⁄2 cup warm broth 

Time Saving Tip: Steam the sweet potatoes at the same time as Steps 2 and 3 to save time!

Directions

1. Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let cook for 15 minutes until easily pierced with a fork. Add sweet potatoes, herbs, and a pinch of salt to the blender. 2. In a large saucepan, cook bacon on medium heat until crispy. Pour 4 T of bacon fat in blender/food processor. Leave the remaining bacon fat in the pan to cook the chicken thigh. 3. Generously salt both sides of the chicken thighs and place in pan with bacon fat. Cook over medium-high heat for 5 minutes each side until cooked through and golden. 4. Pour 1⁄4 c warm broth or water in blender and puree. Add remaining 1⁄4 cup and blend until pureed into pour-able, smooth gravy. Gravy thickness can be adjusted by adding more broth/water for thinner gravy, but I suggest adding a pinch more salt if you dilute it anymore. 5. Serve chicken thighs with gravy and a sprinkle of additional herbs for presentation.