Here is an easy, zesty, satisfying dish rich with porcini mushrooms and artichoke hearts. The health benefits of mushrooms are documented widely across the web. Artichoke hearts are an amazing source of additional benefits as well. But the best part of this recipe of organic pastured chicken and luscious vegetables is it takes one pan and not a whole lot of preparation. Rich in protein, anti-cancer nutrients, and best of all, TASTE!
2 T ghee, 2 T olive oil
4 – 6 skin on, bone in pastured chicken thighs or legs
3/4 C dried porcini mushrooms soaked in warm water until soft
3 cloves garlic minced
1/2 C dry white wine
2 T lemon juice
2 T chicken stock or bone broth
1 can quartered artichoke hearts, rinsed and drained, OR
1 package frozen artichoke hearts, thawed
1 T dried oregano or 1/4 – 1/2 cup fresh oregano leaves
salt and pepper to taste
Heat oil and ghee over medium high heat in large, heavy, sauté pan. When hot, sprinkle chicken generously with freshly ground sea salt and pepper and sauté to a golden brown on both sides. Remove to a dish.
Add garlic to pan and sauté over medium heat until soft and lightly browned. Add mushrooms and artichoke hearts and toss with garlic. Add wine, lemon juice, stock, and then arrange the chicken on top, skin side up. Cover pan and cook over medium heat for about 30 minutes until chicken juices are clear when chicken is pierced with a fork. Remove chicken to a serving dish, using a slotted spoon remove mushrooms and artichoke hearts to the serving dish. Heat the remaining juices and reduce to the desired sauce consistency. Taste for salt and pepper and then spoon over chicken and vegetables. Sprinkle oregano on top.
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