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.