These are recipes that will warm you up and make you fall in love with these cool autumn months!
One-Pot Braised Chicken with Kale and White Beans
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 8 Bone-in, skin-on chicken thighs
- 1 Shallot, minced (about 1/2 cup)
- 1 1/2 cups Chicken broth, separated
- 1 tbsp Dijon mustard
- 2 tbsp Cold butter
- 2 tbsp Lemon juice
- 1 tsp Fresh chopped tarragon, plus more for garnish
- 1/4 cup capers
- 10 cups Kale, stems removed, roughly chopped
- 1 13.5 oz can white cannellini beans
- In a large skillet or braiser with a tight-fitting lid heat 1 tablespoon of olive oil over medium/high heat.
- In a small bowl mix together paprika, salt, and pepper. Pat the chicken thighs dry and season them generously with the paprika mixture.
- Place the thighs, 4 at a time, skin side down into the pan. Allow the skin to brown (about 4-5 minutes) then flip them and continue to cook for 3 more minutes.
- Remove from the pan, set aside. Repeat the process with the remaining thighs. Once the chicken has been removed, add the shallots to the pan and cook over medium heat until just tender.
- Add 1 cup of the chicken stock to the pan along with the dijon mustard. Bring to a simmer, stirring to scrape up brown bits and incorporate ingredients. Continue simmering until sauce reduces to about 1 cup and thickens enough to lightly coat the back of a wooden spoon. Remove from heat and slowly whisk in cold butter. At this point, the sauce will begin to thicken like the photos show above. Once the butter is incorporated add lemon juice, capers, and tarragon.
- Add the kale and white beans to the pan and toss until greens are lightly coated with the sauce. Add the chicken back to the pan, tucking each thigh into the greens.
- Drizzle the remaining broth over the entire dish, cover, and return to low heat. Braise the mixture over low heat for 30 minutes. While the dish is just fine as is, we like our skin a little crispy.
Crockpot Paleo Chili
- 2 lbs Chuck roast, cut into 1-inch pieces
- 1 tbsp Olive oil
- Salt and pepper
- 1 lb Ground beef
- 1 large onion or 2 medium, diced
- 2 Bell peppers, diced
- 2-3 cups zucchini, diced
- 1 cup Mushrooms, roughly chopped
- 5 Garlic cloves, minced
- 1 (28 oz) can Tomato sauce
- 1 (13.5 oz) can fire-roasted tomatoes, diced
- 1 (4 oz) can mild green chilies
- 2 cups Beef stock
- 2 Bay leaves
- 1 tbsp Garlic powder, granulated
- 1/3 cup Chili powder
- 2 tbsp Cumin
- Avocado, diced
- Cilantro, stems removed
- Jalapeños, diced
- Green onions, chopped
- In a large skillet, or in your slow cooker if it has a browning feature, heat olive oil over medium-high heat. Generously season the chuck roast pieces with salt and pepper. Brown all sides of the meat working in small batches and then setting aside. (This step can be omitted, but we feel it contributes to the wonderful texture of the meat.)
- Using the same skillet, brown the ground beef. Drain off the fat into a heat-proof bowl.
- Place the browned chuck roast and ground beef in your slow cooker along with all other ingredients and cook for 4 hours on high, or 8 hours on low.
- Once finished, stir, breaking up any large pieces of ground beef, and adjust the salt and pepper to your liking.
- Serve with slivered jalapeños, avocados, cilantro, and green onions. Enjoy!
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