Although the original recipe calls for two cups of marinated artichoke hearts, I haven’t always had them on hand. I have left them and out and made a different vegetable side or you could just as easily add in a different veggie as suits your tastes with success, adjusting the cooking time for the vegetable so it doesn’t turn to mush. I also like to serve it with a loaf of our favorite Quick and Easy French Bread recipe.
The original recipe also says to use a mix of chicken thighs and chicken legs but I typically use whatever happens to be on sale! It’s an easy way to make use of whatever happens to be selling for a good price. Either way, those two types of chicken are less expensive than chicken breasts. You do want bone-in chicken for this to help add flavor! I use my (Affiliate Link) Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart
to take this dish from stove top to oven with little fuss.
This delicious recipe came from a wonderful cookbook (Affiliate Link): Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great. It also goes by a fancier name: Braised Chicken in Artichoke-Mushroom Sauce. Although it is a Paleo cookbook, there have been many recipes we have made (over and over) because they are so good! Indiana farmer’s markets are made for this kind of food: lots of meat, fruits, and vegetables! Mmm.
Chicken and Artichoke One Pot Meal
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!