Nutritional Wisdom with Carly Pollack

Braised Chicken with Mushrooms, Artichokes and Leeks

Against All Grains

Braised Chicken with Mushrooms, Artichokes and Leeks

Braised Chicken with Mushrooms, Artichokes and Leeks over Cauliflower Rice

1/2 lb boneless, skinless chicken thighs
1 tbsp ghee
1/4 tsp sea salt
1/4 tsp paprika
1/4 lb crimini mushrooms, sliced
1/4 cup chicken broth
1 tsp apple cider vinegar
1/4 tsp raw, local honey
1 tsp coconut flour
1/4 can artichoke hearts, drained
1/2 large leek, sliced into coins
1/2 head cauliflower

Preheat oven to 375 degrees. Place a Dutch oven on the stovetop on medium heat. Season chicken thighs with sea salt, pepper, and paprika and brown in melted ghee. Set the chicken aside and add the mushrooms, garlic, and leeks into the ghee. Brown for a minute, then add chicken broth, vinegar, honey, and coconut flour. Cook for about 10 minutes, then add the chicken back to the pot along with the artichoke hearts. Cover and place in the oven for 45 to 50 minutes. Meanwhile, cut cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Toss with melted ghee and spread in an even layer on a parchment lined baking sheet. Place in the oven for the last 15 minutes that the chicken is in. Remove the chicken and cauliflower from the oven. Serve over cauliflower rice.

2 Servings