Ever since discovering this recipe for chicken and artichokes in a pot, I have made it at least once a month! This coming from someone who wouldn't necessarily choose chicken legs or thighs. But this simple all-in-one meal is so flavorful we can't get enough! The great thing is: it's also economical.
Although the original recipe calls for two cups of marinated artichoke hearts, I haven't always had them on hand. I have left them and out and made a different vegetable side or you could just as easily add in a different veggie as suits your tastes with success, adjusting the cooking time for the vegetable so it doesn't turn to mush. I also like to serve it with a loaf of our favorite Quick and Easy French Bread recipe.
The original recipe also says to use a mix of chicken thighs and chicken legs but I typically use whatever happens to be on sale! It's an easy way to make use of whatever happens to be selling for a good price. Either way, those two types of chicken are less expensive than chicken breasts. You do want bone-in chicken for this to help add flavor! I use my (Affiliate Link) Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart
to take this dish from stove top to oven with little fuss.
This delicious recipe came from a wonderful cookbook (Affiliate Link): Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great. It also goes by a fancier name: Braised Chicken in Artichoke-Mushroom Sauce. Although it is a Paleo cookbook, there have been many recipes we have made (over and over) because they are so good! Indiana farmer's markets are made for this kind of food: lots of meat, fruits, and vegetables! Mmm.
Chicken and Artichoke One Pot Meal
Ingredients
- 6 Tablespoons Bacon Fat, Ghee, or Unsalted Butter, Divided
- 2 lbs. Chicken Leg Quarters
- 2 lbs. Chicken Drumsticks
- 1 teaspoon Sea Salt, plus more for finishing
- ¼ teaspoon Cracked Black Pepper
- ½ teaspoon Paprika, plus more for finishing (use a good quality!)
- ½ lb. Cremini Mushrooms, Sliced
- ¾ Cup Chicken Broth
- 1½ Tablespoons Apple Cider Vinegar
- 1 teaspoon Honey
- 1 Tablespoon Coconut Flour (You may sub with All-Purpose Flour)
- 2 Cups Marinated Artichoke Hearts from a Jar (or homemade)
Instructions
- Preheat the oven to 375°F.
- Place 4 Tablespoons Butter (or whatever you are using) in a large Dutch oven or stockpot and heat over medium-high heat.
- Sprinkle Chicken with Salt, Pepper, and Paprika.
- Cook Chicken to the pot to brown for eight minutes, flipping over every two minutes.
- Remove the browned Chicken and set aside.
- Add remaining 2 tablespoons Butter to the pot, then saute Mushrooms for five minutes.
- Stir in Chicken Broth, Vinegar, Honey and Coconut Flour and simmer ten minutes.
- Return Chicken to the pot, toss Artichoke Hearts around it, and top with a bit of the Sauce from the pan.
- Bake 40 minutes.
- After baking, sprinkle on a bit of Salt and Paprika.
Small Towns: Destinations, not Drive-Thrus! I'm Jessica Nunemaker and THIS is little Indiana!