Paleo Chicken Lemon Spinach Artichoke Stew

This Paleo Chicken Lemon Spinach Artichoke Stew is an easy, delicious recipe to welcome in spring. Fresh spinach, artichoke and lemon flavors are in perfect harmony enhancing this chicken recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set out chicken and season on both sides with salt, pepper and Italian seasoning.

Step 2

Heat ghee in a heavy skillet (I used cast iron) over medium-high heat. Once ghee melts, add chicken. Do not let chicken pieces touch. Cook until browned, 6-8 minutes, flip and cook until the other side is browned, about 5 minutes.

Step 3

As chicken is cooked, remove to a plate, adding more chicken pieces as you go, until all the chicken is cooked.

Step 4

Lower pan heat to medium and add onion, garlic and capers to the hot pan with white wine. Use a wooden spoon to scrape up the bottom of the pan and loosen all the chicken bits that are left behind. Cook, while stirring, for 3-4 minutes until wine is evaporated and onion starts to soften.

Step 5

Add chicken broth, lemon extract, artichokes and broth. Slowly add chicken pieces into the broth. Let broth come to a simmer and cook for 8-10 minutes.

Step 6

Add spinach and gently push down into the broth. Cover pan to let spinach wilt, about 3-5 minutes.

Step 7

Remove from heat and serve.

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