Baked Chicken with Artichokes
This French creation is a favorite of Peter’s. First we take bone-in chicken thighs, skinless to keep down the fat, and bake them with artichoke hearts, French lemon olives and a little chicken stock. The dish creates a nice sauce so it begs for mashed potatoes. Well, that’s a no-no, so instead we’ve paired it with a velvety butternut squash puree. To complete the meal we’ve included some grilled zucchini. $10.00
*paleo friendly
