Braised Chicken in Artichoke-Mushroom Sauce
prep time ~
15 minutes
cooking time ~
60 minutes
My mom has made us a version of this dish for as long as I can remember, and it was the first thing she made when I got out of the hospital after the birth of my son.
ingredients
- 6 tablespoons bacon fat, ghee, or unsalted butter
- 2 pounds chicken leg quarters
- 2 pounds chicken drumsticks
- 1 teaspoons sea salt, plus more for finishing
- .25 teaspoon cracked black pepper
- .5 teaspoon paprika, plus more for finishing
- .5 pound sliced cremini mushrooms, stems removed
- .25 cup Chicken Broth
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon coconut flour
- 2 cups Marinated Artichoke Heart
method
- Preheat the oven to 375°F.
- Place 4 tablespoons bacon fat in a large Dutch oven or stockpot and heat over medium-high heat.
- Rinse and dry all the chicken, then sprinkle with the salt, pepper, and paprika.
- Add the chicken to the pot and cook for 8 minutes, turning every 2 minutes to brown evenly on all sides.
- Remove the chicken and set aside.
- Add the remaining 2 tablespoons bacon fat to the pot, then add the mushrooms, and saute for 5 minutes.
- Stir in the broth, vinegar, and coconut flour and simmer for 10 minutes.
- Return the chicken to the pot, and then scatter the artichoke hearts around it.
- Spoon a bit of the sauce over top of the chicken and artichokes, cover, place in the over, and bake for 40 minutes
- Remove from the oven and finish with a pinch of salt and paprika.
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