-3 slices of bacon, cut into lardon
-1 1/2 to 2 lbs chicken thighs (this recipe will work with any cut of chicken, but the dark meat stands up to braising best)
-1 medium onion, diced
-3 carrots, chopped
-3 ribs of celery, chopped
-3 cloves of garlic, minced
-1 lb button mushrooms, quartered
-2 cups baby spinach (you can use ANY green you like)
-1 tbsp flour
-1 1/2 -2 cups chicken stock
-2 bay leaves
-1 tsp dried sage
-pinch of fresh grated nutmeg
-sea salt and pepper to taste.
-Crisp bason in a dutch oven over medium heat. Remove from pan to a paper towel lined plate. Reserve for later.
-Season chicken with S&P on both sides. Brown chicken on both sides in your rendered bacon fat. When golden brown, remove from pan and set aside.
-Turn the heat down to medium low. Sweat onions, celery, carrots and garlic until translucent, about 4 minutes.
-Add mushrooms and saute another 2 minutes.
-Sprinkle flour into pan and stir around to coat veg. Cook 2 minutes to get rid of the raw flour taste.
-Return the chicken to the pan. Add the chicken stock until it comes about halfway up the chicken.
-Add in the sage, bay leaves, and nutmeg. Return bacon to the pot.
-Bring to a boil, then reduce to a simmer. Cover the pot and let simmer for 35-45 minutes.
-Uncover, season to taste with S&P and simmer another 15 minutes or so to let the sauce thicken and reduce a bit.
-Just before serving, wilt in the spinach. If you're using a heartier green like kale or chard, add it in for the last 5 minutes of simmer time. Enjoy!
Recommended to serve with my Grain Free Drop Biscuits
*Please use organic ingredients when possible
*Please use all organic ingredients when possible.