Paleo Chicken Lemon Spinach Artichoke Stew
This Paleo Chicken Lemon Spinach Artichoke Stew is the perfect easy, clean and healthy recipe to welcome in spring with. Fresh spinach, artichoke, and lemon flavors are in perfect harmony enhancing this chicken recipe.
Servings: 8
Ingredients
- 2 pounds boneless skinless chicken I used one pound chicken breast and one pound chicken thigh
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- 1 tablespoon ghee
- 1/2 medium red onion chopped about 1 cup
- 1 large garlic clove minced
- 1/4 cup capers. drained
- 1/4 cup white wine
- 1 teaspoon Nielsen-Massey pure lemon extract or 1 large lemon juiced
- 3 cups organic low sodium chicken broth
- 7.5 ounce jar of artichoke hearts
- 3 cups fresh baby spinach
Instructions
- Set out chicken and season on both sides with salt, pepper, and Italian seasoning.
- Heat ghee in a heavy skillet (I used cast-iron) over medium-high heat, once ghee melts add chicken. Do not let chicken pieces touch and cook until browned 6-8 minutes, flipping and cook until the other side is browned about 5 minutes.
- Remove cooked chicken to a plate adding more chicken pieces as you go until all the chicken is cooked.
- Lower pan heat to medium and add onion, garlic, and capers to the hot pan with white wine, using a wooden spoon to scrape up the bottom of the pan loosening all the chicken bits that are left behind. Cook stirring for 3-4 minutes until wine is evaporated and onion starts to soften.
- Add chicken broth, lemon extract or lemon juice and artichokes and broth. Slowly add chicken pieces into the broth and let broth come to a simmer and cook for 8-10 minutes.
- Add spinach and gently push down into the broth, cover pan to let spinach wilt, about 3-5 minutes.
- Remove from heat, and enjoy.