Most of you already know this, but I get a lot of my recipes from Nom Nom Paleo. I often will modify what she has done, with what I have in the kitchen. This one she threw together from things she had in her kitchen, and so did I.
– 2 whole chicken legs, split into drumsticks and thighs (You can definitely double the amount of chicken and I would recommend it for left-overs.)
– 2 Tbsp avocado oil (If this isn’t already a staple item in your kitchen, get some.)
– 1 to 2 Tbsp Sigona’s Green Poultry Seasoning (contains thyme, sage, pepper, coriander, marjoram, & parsley) (*Lucky for me that I have a sweet garden. I just pulled what I could to make up this seasoning.)
– 12 oz bag of frozen artichoke hearts
– 16 oz bag frozen peeled & ready to use pearl onions
– 10 cloves of garlic, peeled and trimmed
– 3/4 cup organic chicken stock
– 2 Tbsp Banyuls vinegar (I substitute balsamic, sherry or wine vinegar.)
1.) Preheated the oven to 325 F and assembled all my ingredients.
2.) Don’t bother defrosting the artichoke hearts or pearl onions, they will quickly cook in my skillet.
3.) I have become a believer in bone-in, skin-on thighs. You can get this at Trader Joes, Whole Foods or any local grocery store worth a lick. If it is a whole chicken legs…just cut them into thighs and drumsticks (cut through the cartilage and not the bone or you’ll mess up your knife).
5.) Heat 2 tablespoons of avocado oil over medium high heat in a 12-inch, oven-safe, lidded skillet and sear chicken parts until they were browned on each side.
6.) Remove the browned chicken to a plate.
7.) Throw in the frozen pearl onions into the empty skillet, season with some salt and freshly-ground black pepper. Once the onions are caramelized, toss in the frozen artichoke hearts and the garlic cloves (along with more salt and pepper). Then sauté all the vegetables until they were nice and toasty.
8.) Nestled in the chicken parts and pour in the chicken broth and vinegar.
9.) Bringing everything to a simmer, cover with lid, and put it into the oven for 45 minutes.
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