3 tsp. clarified butter
8-10 oz. mushrooms, end trimmed, with stem intact
1 C. shallots
1 C. pearl onions, cut in half
4 cloves garlic
olive oil, if needed
8 chicken thighs, bone-in and skin-on
1/2 C. chicken stock

Preheat oven to 350 F. Heat your 2T. clarified butter on medium-high heat in a large pan that goes from stove to oven. Add mushrooms and cook 5-7 minutes covered. Remove and set aside. In the same pan, add 1T. clarified butter, along with the shallots and pearl onions, and cook for 3 minutes. If sticking occurs, add a glug of olive oil. Then add garlic and cook for 1 more minute. Remove and set aside. Increase heat a bit and add another glug of olive oil. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove chicken from pan. Place mushrooms on the bottom, then the onions, then place the chicken back in. Bake in the oven covered for 30-40 minutes. Remove top for the last 10 minutes to brown. Remove from oven and serve.