| OWL Venice
cooked in a cast iron skillet braised with chicken broth and garnished with thyme, sage, and parsley
- 4 bone-in chicken thighs
- 1 tbsp olive oil
- 1 lemon thinly sliced
- ⅓ up fresh parsley leaves
- 1 tbsp fresh thyme leaves
- 4 sage leaves
- Sea salt and freshly ground pepper
- 1 cup OWL Chicken Bone Broth Elixir
- Season chicken thighs with salt and pepper. Heat a cast iron skillet over medium-high heat. Drizzle olive oil and add the chicken thighs into the pan, skin side down.
- Cook for 10 minutes on one side and then flip, cook for another 5 minutes on the other side. Add the lemon slices, fresh thyme, parsley and sage leaves.
- Reduce heat. Pour in the bone broth and bring to a simmer. Cover and cook for another ten minutes. Then serve!
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.