Recipes that are all gluten & dairy free

Braised Chicken with Mushrooms, Artichokes and Leeks

Recipe by Against All Grains

  • 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.

Serving Size
2 servings

Posted To: Entree