Paleo Capital Chicken Casserole

2012-12-07
In the world of food, I have many loves.  Frankly, every recipe I make has one or a dozen ingredients that I would claim were among my favorite foods.  This recipe is no exception.  I love artichoke hearts SO MUCH!  When I was younger, I’m sure my Mom had to monitor how many I would “sample” from the can when she was making this recipe.  This recipe is a my attempt at a Paleo remix of Capital Chicken Casserole.

It was one of my favorite meals as a child, and just the thought of it makes my mouth water.  I wanted to be able to enjoy the familiar taste, without the condensed cream of mushroom soup and cream.  I am not lactose intolerant, but again… with our mostly Paleo diet, I’ve pretty much sworn off condensed soup for good.  Now, white wine will never be considered Paleo, but at least it isn’t derived from grain.  After all, it is only a cup in the entire recipe, and the alcohol cooks off.  Perhaps some type of vinegar could replace the taste, but at this point, I refuse to mess with that aspect of the recipe.  I may have the best intentions to make a recipe strictly Paleo… but some wine or beer may spill in occasionally.  If a little bit will wildly improve the flavor of a dish, I’m all for it.

An important thing to note is that you don’t even have to use fresh chicken.  I have had all ingredients on hand BUT the package of chicken, and I still made the dish.  That is why it is helpful to have a few pantry proteins on hand.  Canned chicken breast can be added in the last few minutes (with the artichokes and parsley).  The flavors may not fully marry together until the next day, but even if you ate it right out of the oven, I doubt the flavors would disappoint.  After all, if you don’t drink white wine on a regular basis, you have to figure out how to use the rest of the bottle.  Why not make this recipe more than once?

Ingredients

  • 2 packages boneless, skinless chicken breasts, tenders or thighs
  • 2-3 tbs coconut oil
  • 1-2 package(s) whole or sliced mushrooms
  • 1 can coconut milk
  • 1 cup dry white wine (I’ve used a blended Apothic and Pinot Grigio)
  • 1/4 tsp marjoram (or tarragon)
  • 1/4 tsp dried basil
  • 1/4 tsp coriander
  • 1/4 tsp black or white pepper
  • 2 tbs coconut flour
  • 1/2 tsp salt
  • 1 can artichoke hearts (I love them, so I have been known to double the amount)
  • 2 tbs dried parsley

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. Rinse chicken, pat dry, and cut into strips or small chunks (or leave whole)
  • 3. Melt coconut oil in large nonstick pan, add chicken
  • 4. Brown on each side for a few minutes, then with tongs, remove from pan and set aside in large bowl
  • 5. If necessary, add a little more coconut oil
  • 6. Add package of cleaned mushrooms (sliced), cover and cook about 5 minutes, until tender
  • 7. Add wine and coconut milk
  • 8. Add flour, stir until smooth
  • 9. Simmer for about 5 minutes, then stir in spices
  • 10. With tongs, place chicken on bottom of oven safe casserole dish
  • 11. If any juice at bottom of bowl, add to saute plan and simmer for 5 minutes
  • 12. Carefully pour mixture in pan over chicken in casserole dish
  • 13. Place in oven for 55 minutes
  • 14. Remove from oven and stir in artichokes (drained, rinsed, patted dry) and parsley
  • 15. Enjoy!