1 large free range organicĀ  chicken thigh

2 tsp dried chopped sage

1 1/2 tbsp ghee

1 garlic clove crushed

salt and pepper



Rinse chicken in water and pat dry with scotch paper towel. Sprinkle chicken with salt and pepper, sage and garlic and press into chicken.

Melt ghee in a fry pan and cook chicken thigh for approx 4 minutes on each side on medium heat.

Serve with sauteed cherry tomatoes, capsicum, mushroom, and bacon strips cooked in ghee with sage, oregano and thyme.