Paleo Chicken with 40 Cloves of Garlic
Happy Feast Friday!
Wow, I can't believe it's almost Thanksgiving! Hasn't this year flown by?! I swear I was just setting my 2014 goals and now WHOOSH. At any rate, I'm really excited to eat all of the traditional stuff, we'll be in Mississippi and you better believe the eatin' is gonna be good there! However, my family and I often stray from the traditional menu and put together a feast just as delicious but totally different. It's a fun way to spice things up and create new traditions. We love our seafood feast at Christmas (I'll do a post on that one as well!). I've put together a super yummy, Non Traditional Paleo Thanksgiving Menu for you and it includes a new recipe for my Chicken with 40 Cloves of Garlic. Get you some of that!
Here are the side dishes for your feast!
Your Grocery List:
- 1 whole chicken
- 2 lbs bacon
- 1 lb Brussels sprouts
- 1 pkg cubed butternut squash (TJ's and WF's have them)
- 1 bunch asparagus
- 1 lemon
- 1 head cauliflower
- 2 large sweet potatoes
- 1 bunch green onion
- 1 jar Ghee or Kerrygold grass fed butter
- Dry yellow curry
- Dried tarragon
- Sesame seeds
- Coconut oil
- Cayenne pepper
- Coconut Butter
- Cacao Powder
- Raw, organic honey
- Cacao nibs
A delicious, savory chicken dish that will wow your guests!
- raw chicken - 1 whole, cut up (see link below for instructions)
- garlic - 40 cloves
- EVOO - 3 tbsp
- ghee or grass fed butter - 2 tbsp
- white wine - 1/2 cup
- chicken stock - 1 cup
- Salt and pep
- Preheat the oven to 350
- Season the raw chicken pieces liberally with sea salt and pepper
- In a dutch oven and on the stove, heat up the EVOO
- Add the chicken pieces and brown for about 3 minutes per side
- Remove the chicken to a platter, set aside.
- Add the garlic to to same dutch oven and brown
- Add the white wine and bring to a boil scraping up all the yummies from the pan
- Add the ghee/butter and chicken stock
- Smoosh down some of the garlic cloves with a spatula
- Put the chicken back in the dutch oven, add a bit more salt and pep
- Pop in the oven for 1 hour
- Let cool for 10 minutes and serve!
Here's how to cut up a raw, whole chicken!
Live to Thrive,
LaurenAdd to Favourites