Paleo Artichoke Chicken Legs with Abundant Veggies in 40 Minutes or an Hour!
Yum, all I can say is yum! As I told you before, there are so many ways to cook an artichoke. Tonight, I made an awesome dinner with chicken legs and lots of veggies (I also told you before I love veggies alongside any dish). My family loves it! The chicken is so tender and flavorful and the veggies are perfectly cooked. It’s no surprise; ‘cause I cooked them in my VitaClay cooker.
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)
Directions: 1. Sauté 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.