Season your chicken with sea salt and pepper on both sides, then very lightly coat in flour.

Melt ghee in a large skillet over medium-high heat. Add chicken, skin side down, and sear until golden brown, about 3 minutes, the flip and cook for 3 minutes more to brown. Set your chicken aside on a plate and cover to keep warm.

In that same preheated skillet over medium heat, sauté the onions, garlic and celery until soft, about 4 minutes.

Stir in your cranberry sauce and stock and bring to a boil, scraping all the brown bits stuck to the bottom of the pan. Then turn heat down to low.

Return the chicken to your skillet and simmer over low heat, partially covered, until chicken is fully cooked through, about 15-20 minutes depending on the size of your thighs. Add 1/4 cup more broth if the sauce looks too dry.

Garnish with fresh thyme and enjoy!