30 minutes Paleo Artichoke Chicken with Abundant Veggies

Paleo Artichoke Chicken Legs with Abundant Veggies in 40 Minutes or an Hour!

Artichoke is delicious! Marinated artichoke adds a special flavor and tenderness┬á to the chicken you cook in. This awesome┬ádinner with artichoke chicken legs along with lots of veggies was so easy and quick to make! The chicken is so tender and flavorful and the veggies are perfectly cooked. ItÔÇÖs no surprise,┬áÔÇścause it is cooked in Vita Clay cooker. A perfect dinner for paleo or keto dinners!

  • 4 -6 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
  • Kosher salt and black pepper
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
  • 1 medium red onion, sliced
  • 1 cup dry white wine
  • A few sprigs of thyme, oregano or marjoram
  • 1 cup mint, parsley or dill leaves, or cilantro
  • 1 cup potatoes, 1 cup carrot, 1 cup broccoli or your favorite veggies (optional)

1. Saut├ę the onions in olive oil in a saucepan on medium-high heat until translucent. Add chicken to brown each side. Transfer to your clay pot.
2. Add the rest of the ingredients in your clay pot.
3. Set on "stew" to cook for 40 minutes or an hour.
4. At last 10 minutes to finish cooking, add veggies, and let it continue to finish the cooking cycle.

Serve and enjoy!

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