Braised Chicken with Artichokes and Pearl Onions

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4.34 from 3 votes

Braised Chicken with Artichokes and Pearl Onions

Here's my new and improved version of an old recipe! This will surely be on your weekly rotation of weeknight dinners.

Prep Time8 5

Cook Time1

Total Time9 5

Course: Dinner

Cuisine: American

Keyword: gluten-free, paleo, Primal, Whole30

Servings:

Ingredients

3 pound organic chicken drumsticks or thighs
2 tablespoon Sunny Paris seasoning
Diamond Crystal kosher salt
Freshly ground black pepper
2 tablespoon ghee or fat of choice
12 oz frozen bag of artichoke hearts I use Trader Joe's
16 oz frozen bag of pearl onions I use Trader Joe's
6 cloves of garlic peeled
3/4 cup organic chicken stock
2 tablespoon balsamic vinegar

US Customary - Metric

Instructions

In the morning, season your chicken by dumping the chicken in a bowl and tossing it with Sunny Paris seasoning, two large pinches of salt, and a few cranks of black pepper.
Place the bowl in the fridge for up to 8 hours (marinate for a minimum of 1 hour).
When you're ready to cook the chicken, preheat the oven to 325° F and melt the ghee over medium-high heat in a large 12–inch oven-safe skillet fitted with a lid.
Fry the drumsticks in the pan in two batches (don't overcrowd them) until they are browned all over.
Remove the cooked chicken and place on a plate.
Throw in the frozen onions, frozen artichokes, and garlic into the pan to fry.
Once the veggies have a bit of color, pour in the broth and tuck the chicken into the pan and sprinkle on the vinegar.
Bring the sauce to a boil. Once the sauce is boiling, put the lid on the pan and place it in the oven for 45 minutes.
Taste for seasoning and serve!

Notes

Please note you can adapt this recipe to fit whatever is in your crisper: change the veggies (e.g. mushrooms & onions, carrots & leeks etc.) and/or toss on some fresh herbs at the end.

Nutrition