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.


  • 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


  1. Preheat the oven to 375°F.
  2. Place 4 tablespoons bacon fat in a large Dutch oven or stockpot and heat over medium-high heat.
  3. Rinse and dry all the chicken, then sprinkle with the salt, pepper, and paprika.
  4. Add the chicken to the pot and cook for 8 minutes, turning every 2 minutes to brown evenly on all sides.
  5. Remove the chicken and set aside.
  6. Add the remaining 2 tablespoons bacon fat to the pot, then add the mushrooms, and saute for 5 minutes.
  7. Stir in the broth, vinegar, and coconut flour and simmer for 10 minutes.
  8. Return the chicken to the pot, and then scatter the artichoke hearts around it.
  9. Spoon a bit of the sauce over top of the chicken and artichokes, cover, place in the over, and bake for 40 minutes
  10. Remove from the oven and finish with a pinch of salt and paprika.