I was in the mood to experiment tonight. By early evening, I was exhausted, so rather than planning an elaborate meal, I raided the kitchen and threw together a bunch of stuff I had in my freezer, fridge, and pantry to see if, perchance, an easy and yummy one-pot dish might materialize.
I’m happy to report that an investment of just 15 minutes of hands-on time yielded a savory dish that an entire family can happily scarf down. Well, 3 out of 4 members of the Nom Nom Paleo household enjoyed it. Our three-year-old, Lil-O, is always the sole holdout. “I want eggs,” he says. Every. Single. Night.
Where was I? Right: Ingredients.
I’m a big fan of Trader Joe’s and I always read the chain’s wackily illustrated Fearless Flyer so I can strategically plan my next shopping excursion. Some of TJ’s new items are misses, but most are hits. I recently found two things in the freezer section that piqued my interest: frozen artichoke hearts…
…and peeled and prepared pearl onions.
Despite being an anti-processing Paleo freak, I love prepped frozen veggies ‘cause they help accelerate the time my dinner gets to the table. On the one hand, they’re a little pricier, but on the other hand, I can get away with doing less work. And Nom Nom Paleo is all about the lazy.
Here’s what I scrounged up:
- 2 whole Kosher chicken legs, split into drumsticks and thighs (you can definitely double the amount of chicken)
- 2 Tbsp avocado oil
- 1 Tbsp Sigona’s Green Poultry Seasoning (contains thyme, sage, pepper, coriander, marjoram, & parsley)
- 12 oz bag of Trader Joe’s frozen artichoke hearts
- 16 oz bag of Trader Joe’s frozen peeled & ready to use pearl onions
- 10 cloves of garlic, peeled and trimmed
- ¾ cup organic chicken stock
- 2 Tbsp Banyuls vinegar
Here’s what I did:
I preheated the oven to 325 F and I assembled all my ingredients.
I didn’t bother defrosting the artichoke hearts or pearl onions because I knew they’d quickly cook in my skillet. (Skeptical? Fine: The real reason I didn’t defrost them is that I was too lazy to add another cooking step. Happy now?)
My favorite chicken cuts for braising are bone-in, skin-on thighs. At my local TJ’s, they carry whole Kosher chicken legs so I just cut them into thighs and drumsticks (cut through the cartilage and not the bone or you’ll eff-up your knife). I seasoned my chicken with green poultry seasoning, salt, and pepper.
Next, I heated 2 tablespoons of avocado oil over medium high heat in a 12-inch, oven-safe, lidded skillet and I seared my chicken parts until they were browned on each side.
After removing the browned chicken to a plate, I threw the frozen pearl onions into the empty skillet and seasoned it with some salt and freshly-ground black pepper.
Once the onions were caramelized, I tossed in the frozen artichoke hearts and the garlic cloves (along with more salt and pepper). I sauteed all the vegetables until they were nice and toasty. Then, I nestled in the chicken parts and poured in the chicken broth and vinegar. After bringing it up to a simmer…
…I put on the lid and popped it in the oven for 45 minutes. The results were pretty tasty for the minimum amount of effort I put in.
The artichoke hearts are a wee bit acidic so you can back off on the vinegar or use a sweeter vinegar like balsamic. Also, the amount of chicken legs can definitely be doubled because I had a bunch of leftover chokes and onions that I’ll be pairing up with other proteins in the next few days.1