Paleo Artichoke Chicken with Pickled Purple Cabbage and Dark Greens

May 06, 2020

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!

Ingredients:
  • 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.

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