Braised Chicken with Mushrooms, Artichokes and Leeks

Recipe by Against All Grains

Ingredients

• 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

Directions

• 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.

Serving Size
2 servings

Posted To: Entree