Here’s another one pot meal perfect for the weekend. As you guys know I’m a big fan of these not only ’cause it’s easy to put together but more importantly there’s hardly any washing up. Ideal!
1 whole organic chicken – portioned (2 breasts, 2 drumsticks, 2 thighs)
2 tbsp olive oil
1 tbsp smoked paprika
1/2 tbsp salt
1 cup marinated (jarred) sundried tomatoes
4 cups organic chicken broth
1/4 cup fresh oregano – chopped
12 pearl onions – peeled
2 tbsp olive oil – for sauteing
S&P to taste
Preheat oven to 375°F.
Preheat large grill pan or skillet on high heat for 2 minutes. Place the chicken pieces in a large mixing bowl and toss with olive oil, paprika and salt. When pan is hot drizzle 1 tbsp olive oil and sear chicken pieces on all sides until browned, 2-3 minutes. Don’t over crowd the skillet–it’s best to do this in batches depending on how big your pan is.
Once chicken is seared remove to a large casserole or oven proof dish.
Reduce heat to medium. Wipe out the pan with a kitchen towel and add another tbsp olive oil. Saute the onions for 3-4 minutes. Add sundried tomatoes and herbs, saute for one minute, stirring then add to chicken. De-glaze the saute pan with 1 cup chicken broth scraping all the caramelized bits from the bottom for about 30 secs or so then add to chicken with remaining 3 cups of broth. Stir and cover the casserole dish with foil.
TIP: You can prepare the dish to this point ahead of time if you wish if not cooking until the next day but be sure to pop it in the fridge.
Pop chicken in the oven, covered, for up to an hour and a half or until the meat is fork tender and falling off the bone.
Alternative Serving Suggestion:
The above recipe is Paleo-friendly but if you wanted to make it more hearty add in the ingredients below after one hour of cooking chicken.
3 cups cooked white beans
1 cup uncooked Orzo
2 cups organic chicken broth
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.