Chicken and Artichoke Fricassee

I've been making this recipe for years now and finally decided it was time to blog this one!  As I'm typing in the title I'm thinking what in the heck is a Fricassee dish... never thought about it or looking it up until now and wow does it make this dish sound even more appealing.  The first definition that came up was this, "a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce."  I have made this dish without the sauce to make it 100% paleo and it is still great but wow when you add that sauce it is to die for!!  So lets just call this a Primal Paleo dish that will knock your socks off.  The culprit ingredient is only a 1/4 cup of creme fraiche.  

The original recipe that I have slightly altered is from Bon Appetite so it has a few more steps then an Everday Paleo recipe might but prep time is still not too bad, approx 30 minutes while cooking time after that is an additional 35 minutes.  Well worth it especially if you increase the amount of chicken and make it a little larger for your bigger dinner parties.  Enjoy this little slice of heaven!

Ingredients:

• 4 chicken thighs or breasts
• 4 chicken drumsticks  (I have also used whatever chicken I had at the time to include chicken tenders)
• 2 tablespoons of gluten free all purpose flour or almond flour
• 2 teaspoons salt
• 2 tablespoons ghee or grassfed butter
• 1 tablespoon olive oil
• 1 jar of quartered artichokes hearts
• 1 package of sliced mushrooms of choice
• 2 large shallots thinly sliced or whatever small onion you have on hand
• 2 medium carrots, peeled and thinly sliced
• 2 teaspoons of dried thyme or if you have fresh use 2 tablespoons chopped
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1/2 cup organic chicken broth/stock
• 1/4 cup creme fraiche (optional yumminess)

Instructions:

1. Melt butter with oil in heavy large deep skillet over medium heat.
2. Sprinkle chicken with salt and pepper
3. Dredge chicken in flour and shake off excess
4. Cook chicken until golden brown, about 4 minutes per side
5. Transfer chicken to plate
6. Add mushrooms, carrots and shallots(onion) to skillet
7. Sprinkle with salt and pepper
8. Saute until veggies begin to soften, about 4 minutes
9. Add thyme and galic, sauté 1 minute
10. Add wine, bring to boil
11. Add broth and artichokes, bring to boil
12. Return chicken to skillet, reduce heat to medium low
13. Cover and simmer for 20 minutes
14. Turn chicken, cover and simmer an additional 15 minutes until cooked through
15. Transfer chicken and veggies to platter
16. Wisk cream fraiche into sauce in skillet, bring to a boil
17. Season with salt and pepper
18. Pour sauce over chicken and serve

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