One of the joys of being married is being able to cook for the Ginger. Currently, he has been working two jobs to bring in some extra money. That means that I get to create him dishes for dinner. This one is totally for the Ginger. 🙂 But it is paleo friendly, gluten friendly and depending on the oil used – dairy free. He really enjoyed it and it made enough for multiple meals which is a plus. I did pair it with mashed cauliflower and peas.
Artichoke Mushroom Braised Chicken
3-4 boneless chicken breasts
1 8 oz can of marinated artichokes drained
2 – 4oz cans of mushrooms drained
1 tablespoon of capers (optional)
1/2 medium onion diced
3/4 cup of chicken or vegetable broth
1 1/2 tablespoon apple cider vinegar
1 tablespoon coconut flour (or all-purpose flour)
1 teaspoon honey or agave
6 tablespoons of ghee, vegan butter or sesame oil
1-2 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1/2-3/4 teaspoon paprika (or more to taste)
Preheat the oven to 375ºF
Place 4 tablespoons of ghee, vegan butter, or oil in 8 quart Dutch oven or stockpot and heat over medium heat.
Rinse and dry all the chicken, then sprinkle with the salt, pepper an paprika
Add the chicken to the Dutch oven or pot and cook for about 8-10 minutes, turning every 2-3 minutes to brown evenly on all sides.
Remove the chicken and set aside.
If there is not enough oil or drippings from the chicken, add another tablespoon of your ghee, butter or oil and add the onions, sprinkle with salt and sauté for 2-3 minutes. Then add the mushrooms and sauté another 5 minutes.
Stir in the broth, vinegar, honey and flour and simmer for 10 minutes.
Return the chicken to the pot and then scatter the artichoke hearts and capers around it.
Spoon a bit of the sauce over top of the chicken and artichokes, cover, place in the oven, and bake for 30-40 minutes.
Remove from the oven, plate and garnish with a dash of salt and paprika.
Until next time,
May blessings abound,
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©angie and a ginger 2017