I love recipes that support health and performance; especially when they taste great! This recipe by Merit + Fork does that perfectly! The best part is that it only takes one skillet.
The first cornerstone that CSFitLife is based on says to “eat real food based on your needs.” Notice that it doesn’t say “eat Paleo foods” or “eat Primal foods” or “eat Atkins foods.” It says “eat real food.” What this means is that if the food didn’t come from the ground, a tree, or living creature that was fed by other living organisms (plants, other animals, etc), then it isn’t real food. I don’t follow a particular “diet.” Instead, I just eat real food. However, I have yet to find a Paleo recipe that doesn’t fit perfectly into that definition. This recipe is an example of what it looks like to “eat real food.”
The recipe originally appeared on Merit + Fork. You can see the full post by clicking here. The site has a lot of other good posts. I recommend you check them out!
I made a few minor modifications to the original recipe. I used skinless chicken thighs, grass-fed butter, sliced portobello mushrooms, and Frank’s Buffalo Sauce. Also, I did not use the olives. My wife and sons are not olive fans!
Now for the recipe! Give it a try and let me know your thoughts…
Ingredients:
4 bone-in skin-on chicken thighs, patted dry
2 tbsp tapioca flour mixed with: 1 tsp sea salt, ½ tsp black pepper, ¼ tsp paprika, ¼ tsp garlic powder, & ¼ tsp onion powder
1 tbsp olive oil
1 tbsp butter/ghee
1-1/4 cup beef broth
½ lb. button mushrooms, sliced
8 green olives, sliced
6 oz. artichoke hearts, quartered (half of one 12oz. jar)
1 tbsp white wine
few dashes hot sauce of choice
Instructions
- Preheat oven to 400.
- Whisk tapioca flour with seasonings and dredge patted-dry chicken thighs (both sides) in flour mixture. Set aside on paper towels. Do NOT throw away remaining flour/seasoning mixture.
- Heat butter/ghee & olive oil in iron skillet over med high heat.
- Saute floured chicken thighs, skin-side down first, about 5 minutes per side. Once thighs are golden brown & crispy on both sides, remove from pan onto a plate.
- Whisk remaining flour mixture into hot oil in skillet, then, whisk in beef broth, scraping any bits off the bottom of the pan.
- Sprinkle sliced mushrooms, olives, artichokes, wine, and hot sauce into beef broth, then, nestle partially-cooked chicken thighs on top.
- Place iron skillet into oven and bake for 25 mins, flipping chicken thighs halfway through cooking.
