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Paleo Louisiana Chicken

4 Servings Recipe By

Ingredients

  • 2 tablespoons Tapioca Flour
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons Black Pepper
  • 1/4 teaspoons Paprika
  • 1/4 teaspoons Garlic Powder
  • 1/4 teaspoons Onion Powder
  • 1 1/2 pounds Chicken, Thighs, Bone-in
  • 1 tablespoon Ghee
  • 1 tablespoon Olive Oil
  • 1 1/4 cups Beef Bone Broth/Stock
  • 2 cups slice Mushrooms
  • 1/4 cups drain Green Olives, Sliced, Canned
  • 2/3 cups dice Artichoke Hearts, Canned
  • 1 tablespoon White Wine
  • 1/4 teaspoons Cayenne Pepper Sauce

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz chicken w/ sauce
  • 494 Calories
  • 36g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 174mg Cholesterol
  • 1037mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a shallow bowl, combine the tapioca flour, salt, pepper, paprika, garlic powder and onion powder.
  2. Pat the chicken dry with paper towels and dredge in the flour mixture. Do NOT discard the flour mixture.
  3. In a skillet over medium-high heat, melt the ghee and olive oil.
  4. Brown both sides of the chicken, skin side down first, about 5 minutes per side. Remove to a plate.
  5. Whisk the remaining flour mixture into any residual oil in the skillet. Add the beef broth, scraping browned bits from the bottom of the skillet.
  6. Add the mushrooms, olives, artichokes, wine and cayenne pepper sauce into the broth.
  7. Divide the chicken thighs among the indicated number of baking pans.
  8. Pour the vegetables and sauce over the chicken.
  9. Bake at 400F for 25 minutes, flipping the chicken thighs halfway through cooking.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a shallow bowl, combine the tapioca flour, salt, pepper, paprika, garlic powder and onion powder.
  2. Pat the chicken dry with paper towels and dredge in the flour mixture. Do NOT discard the flour mixture.
  3. In a skillet over medium-high heat, melt the ghee and olive oil.
  4. Brown both sides of the chicken, skin side down first, about 5 minutes per side. Remove to a plate.
  5. Whisk the remaining flour mixture into any residual oil in the skillet. Add the beef broth, scraping browned bits from the bottom of the skillet.
  6. Add the mushrooms, olives, artichokes, wine and cayenne pepper sauce into the broth.
  7. Allow to cool.
  8. Divide the chicken thighs among the indicated number of baking pans.
  9. Pour the vegetables and sauce over the chicken.
  10. Cover tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 400F for 25 minutes, flipping the chicken thighs halfway through cooking.

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