Paleo Artichoke Chicken with Pickled Purple Cabbage and Dark Greens
There’s so many ways you can cook artichokes. As for me, I love it with Chicken and other veggies alongside. During the quarantine, I was able to make more time deciding and doing more tricks to our food; well that’s also one way I do to pass the time. I love veggies around any dish and this recipe is really amazing! It’s delicious and healthy; my family enjoyed it!
8 skin-on, bone-in chicken thighs (3 3/4 pounds)
Sea salt and pepper to taste
1 tablespoon extra-virgin olive oil
15 ounces marinated artichoke hearts plus 1/4 cup brine from the jar
1 cup Castelvetrano olives (optional)
1 head of garlic, halved crosswise
1 lemon, thinly sliced
6 thyme sprigs
1/2 cup chicken stock
1/2 cup semidry sherry, such as amontillado
1 tablespoon Asian fish sauce (optional)
Directions: Add all ingredients in your VitaClay pot. Set on "stew" to cook for 2 hours.