Whole30 Deliciousness: Dorie Greenspan’s When In Doubt, Chicken-In-The-Pot | Award-Winning Paleo Recipes | Nom Nom Paleo Recipe
Approximately ⅔ cup avocado oil (in place of extra virgin olive oil)
4 heads of garlic, broken into cloves, but left unpeeled
16 shallots, peeled and trimmed
8 carrots, peeled, trimmed and quartered
4 celery stalks, trimmed and quartered
Salt and freshly ground pepper
4 sprigs fresh thyme
4 sprigs flat-leaf parsley
1 sprig fresh rosemary (she calls for 3 sprigs but my sprig was extra bushy – and I don’t really like this herb)
Grated zest of 1 lemon
16 prunes (USE THEM! Don’t be afraid to add fruit to your savory dishes!)
3 pounds of organic chicken drumsticks (you can also use 1 chicken, whole or cut-up but I like all dark meat)
I preheated my oven to 450° F, assembled all my ingredients, and prepped my veggies.
In two batches, I browned the garlic, shallots, carrots, and celery in a couple tablespoons of avocado oil over medium high heat…
…and placed the browned vegetables in my large Dutch oven. I added the herbs, lemon zest, and prunes to the vegetables and mixed everything together.
Browned the chicken in avocado oil over medium high heat (the browning part is optional per Dorie).
Then, I put the drumsticks on top of the vegetables in the Dutch oven and I added the cabbage wedges.
I whisked the chicken broth, ½ a cup of avocado oil, and apple cider vinegar together and poured it over the cabbage.
After adding a sprinkle of salt and pepper on top, I laid a sheet of heavy duty aluminum foil over the top of the cabbage, put my lid on top, and crimped the edges of the foil up and over the lip of the lid to form a tight seal.