The Paleo Diet Cookbook: More Than 150 Recipes For Paleo Breakfasts, Lunches, Dinners, Snacks, And Beverages - Plot & Excerpts
The addition of Paleo-friendly broth makes this a low-sodium meal for any time of day. SERVES 4 2 tablespoons extra virgin olive oil 4 bone-in, skin-on chicken breasts 1 medium shallot, thinly sliced 12 celery stalks, sliced in half lengthwise and widthwise 4 large carrots, peeled and sliced in half lengthwise and widthwise ½ cup Chicken Broth (page 193) ½ cup dry white wine Preheat oven to 400 degrees. Heat oil in a cast iron skillet over medium flame. Add chicken and cook, skin side down, for five minutes. Turn chicken over and continue cooking for five minutes. Remove from pan and tent with foil. Add shallot to pan and cook for one minute. Add celery and carrots and cook without stirring for two minutes. Turn pieces to brown evenly and cook for two additional minutes. Place chicken back in skillet, skin side down. Pour in broth and wine. Cook for twenty minutes, turning at halfway point.
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