BRAISED CHICKEN WITH ARTICHOKE MUSHROOM SAUCE

Tonight, I was feeling brave and jumped all into making this dish. It did not disappoint one bit. It was so delicious that even my dad gave it a 10 and he's not always in love with my cooking {that's ok, 'm not offended}. So yea, I won't ramble on and on about it. The recipe comes from the New York's Bestsellers Against All Grains book by Danielle Walker. She's such an amazing chef of super healthy, hearty meals. I hope your family enjoys this as much as we did! 

Photo and recipe by:Β Against All Grains

Photo and recipe by: Against All Grains

Ingredients

  • 1/2 lb boneless, skinless chicken thighs

  • 1 tbsp ghee

  • 1/4 tsp sea salt

  • 1/4 tsp paprika

  • 1/4 lb crimini mushrooms, sliced

  • 1/4 cup chicken broth

  • 1 tsp apple cider vinegar

  • 1/4 tsp raw, local honey

  • 1 tsp coconut flour

  • 1/4 can artichoke hearts, drained

  • 1/2 large leek, sliced into coins

  • 1/2 head cauliflower

Instructions

Preheat your oven to 375.

Season the chicken with the above seasonings. Put your Dutch oven on the stovetop at a medium heat, and brown your chicken pieces in the butter. 

Set the chicken aside when they are browned and toss the mushrooms, and garlic into the butter mixture that is simmering in the pot. Brown those for a minute, then add the chicken broth, vinegar, honey and coconut flour. Cook that on the stovetop at medium for about 10 minutes, then throw your chicken back in the pot along with that can of artichoke hearts. Put the lid on your Dutch oven and cook in the oven for about 45 – 50 minutes.