2 Tbls bacon fat
1 lb chicken thigh fillets
(you can use chicken thighs or chicken legs)
1 cup pearl onions, frozen or fresh
2 shakes each of:
parsley
coriander
marjoram
thyme
salt
pepper
pinch of cloves
2 large cloves of garlic, sliced
1 cup artichokes, frozen
3/4 cup Brussels sprouts, frozen
1 cup chicken stock
2 Tbls balsamic vinegar
Preheat oven to 325F.
Heat bacon fat in pan on medium heat. Season chicken with spices, then sear chicken in pan.
Remove chicken and set aside. Do NOT clean out the pan. Put the onions into the pan from which you just removed the chicken. Once the onions are carmelized, add the artichokes, garlic, and season with more salt and pepper.
Transfer to a covered baking dish. Add chicken, chicken stock, and vinegar. Cover and put into the oven for 50 minutes.
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