Against All Grain- braised chicken in artichoke-mushroom sauce

6 tablespoons bacon fat, ghee, or unsalted butter, divided
2 pounds chicken leg quarters
2 pounds chicken drumsticks
1 teaspoons sea salt, plus more for finishing
¼ teaspoon cracked black pepper
½ teaspoon paprika, plus more for finishing
½ pound sliced cremini mushrooms, stems removed
¾ cup Chicken Broth (see here)
1½ tablespoons apple cider vinegar
1 teaspoon honey
1 tablespoon coconut flour
2 cups Marinated Artichoke Hearts

Preheat the oven to 375°F. Place 4 tablespoons bacon fat in a large Dutch oven or stockpot and heat over medium-high heat. Rinse and dry all the chicken, then sprinkle with the salt, pepper, and paprika. Add the chicken to the pot and cook for 8 minutes, turning every 2 minutes to brown evenly on all sides. Remove the chicken and set aside. Add the remaining 2 tablespoons bacon fat to the pot, then add the mushrooms, and sauté for 5 minutes. Stir in the Broth, vinegar, honey and coconut flour and simmer for 10 minutes. Return the chicken to the pot, and then scatter the artichoke hearts around it. Spoon a bit of the sauce over top of the chicken and artichokes, cover, place in the oven, and bake for 40 minutes. Remove from the oven and finish with a pinch of salt and paprika.

Serving Size: 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JENIECEYB.