- 1 1/2 pounds pastured (organic boneless, skinless chicken thighs, trimmed of all visible fat)
- Sprouted organic spelt flour OR biodynamic whole wheat flour
- Unrefined sea salt
- Freshly ground black pepper
- 2 tablespoons unrefined (organic red palm oil, divided)
- 2 tablespoons extra virgin olive oil
- 5 carrots (peeled and chopped)
- 4 stalks celery (chopped)
- 1 Spanish (yellow onion, chopped)
- 5 cloves garlic (crushed)
- 3 cups full-bodied red wine (such as Cabernet Sauvignon)
- 1/2 cup tomato paste
- 2 teaspoon organic (grass-fed butter (see notes below))
- 1 cup organic chicken broth
- 5 sprigs thyme
- 4 sprigs rosemary
- 1 pound assorted wild mushrooms (cut into bite-sized pieces)
- Preheat oven to 350 degrees.
- Season chicken with flour, salt and pepper. Heat 1 tablespoon of the red palm oil in a very large oven-proof skillet (or Dutch Oven) over medium-high heat. When the oil is hot, add the chicken and sear for about 2 minutes per side, or until chicken is lightly golden brown but not cooked through. Remove chicken from skillet and set aside.
- Heat the olive oil in the “dirty” skillet over medium heat; add the carrots, celery and onion, and cook for 7 to 9 minutes, or until vegetables are soft.
- Add the crushed garlic, 1 cup of the wine and all of the tomato paste and cook for 5 minutes.
- Add the butter and remaining 2 cups of wine; bring to a boil and simmer for 15 to 20 minutes, or until the wine is reduced by half.
- Add the chicken broth, thyme and rosemary sprigs to the skillet and bring to a boil, then cover and reduce heat to low and simmer for 8 minutes.
- Add the chicken to the skillet and transfer the skillet to the oven. Cook for 1 hour 15 minutes.
- Meanwhile, heat the remaining tablespoon of red palm oil in a separate clean skillet over medium heat; add the mushrooms to the hot skillet and saute for 5 to 6 minutes, or until soft.
- Remove the chicken from the oven and remove the thyme and rosemary sprigs. Add the sauteed mushrooms to the skillet and simmer stove-top for 10 minutes. Serve warm.
If you cannot locate organic 100% grass fed butter from a local farm, Kerrygold grass-fed butter is the easiest nationally distributed brand to locate. There are a few things I do not like about Kerrygold, including that it is not organic and that 10% of a Kerrycold cows diet comes from supplemental feed. However, if you cannot locate local 100% grass fed butter then Kerrygold is the next best thing.