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.