Hello my friends. I bring you this delicious new recipe from Against All Grain.  I will admit in advance that the pictures aren’t the prettiest but I can tell you with absolute certainty that this dish was YUMMY!!!!!!  Not only was it delicious for dinner but made great leftovers too.  The flavors all blended beautifully and was perfect for a cooler fall evening.  The chicken was moist and the mushroom sauce highlighted the flavors of the artichokes.  I highly recommend adding this one to your repertoire!!!   Enjoy y’all!

Braised Chicken in Artichoke-Mushroom Sauce

• 6 tbsp bacon fat/ghee/butter, divided
• 2 lbs chicken leg quarters
• 2 lns chicken drumsticks
• 1 tsp sea salt
• 1/2 lb mushrooms, sliced
• 2 cups marinated artichoke hearts
• 3/4 cup chicken broth
• 1 tbsp coconut flour (or any flour if you don’t have coconut flour available)
• 1 1/2 tbsp apple cider vinegar
• 1 tsp honey
• Salt
• Black pepper, cracked
• Paprika

1. Preheat oven to 375
2. Place 4tbsp butter in large dutch oven on med-high
3. Rinse and dry chicken, sprinkle with salt, pepper, and paprika
4. Add the chicken to the pot and cook for 8 minutes, turning every 2 to brown evenly on all sides
5. Remove and set aside chicken
6. Add remaining 2tbsp butter, and add mushrooms – saute 5 minutes
7. Stir in broth, vinegar, honey, and coconut flour and simmer 10 minutes
8. Return chicken to pot and scatter the artichokes around it.
9. Spoon some sauce over top the chicken and artichokes, cover, and place in over to bake for 40 minutes.
10. Remove from oven and finish with a pinch of salt and paprika.