You will enjoy this easy-to-prepare, delicious, and healthy treat. 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
• ½ cup dry white wine
1. Preheat oven to 400 degrees.
2. Heat oil in a cast iron skillet over medium heat. 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.
3. Add the shallots 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.
4. Place chicken back in skillet, skin side down. Pour in broth and wine. Cook for twenty minutes, turning at halfway point.
5. Change oven setting to broil and bake chicken for three minutes to brown the skin. Remove from oven and cool for five minutes.
