One Pan Braised Chicken and Vegetables

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes
One Pan Braised Chicken and Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe. 

Course: dinner
Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
  • sea salt and freshly ground pepper to taste
  • 3/4 teaspoon smoked paprika
  • 2-3 tablespoons olive oil
  • 1 organic yellow or white onion, peeled and coarsely chopped
  • 6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
  • 6 medium sized carrots, peeled and cut into 3" pieces
  • 3 teaspoons flour (of your choice, recommendations in blog post above)
  • 2/3 cup white wine
  • 1 1/4 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped, for garnish
Instructions
Prep and cook chicken
  1. Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.

  2. Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:

  3. Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside. 

  4. If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden. 

  5. Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer. 

  6. Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley. 

  7. Add thyme to pan a few minutes before chicken is done.

  8. remove from heat, garnish with parsley, serve.

xo

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

Instant Pot Chorizo with Potatoes!

Instant Pot lovers….plug that thing in! This Instant Pot Chorizo with Potatoes is going to be your new favorite meat and potatoes dish. Served alone, with eggs or avocados this meal is quick Paleo/Whole30 comfort food, OR fold into warm corn tortillas for a spicy version of Tacos de Papas. Mouthwatering!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Instant Pot Chorizo with Potatoes! #whole30 #chorizo #tacosdepapas #instantpot #chorizoandpotatoes

 

Amazing Mexican Favorites with Your Instant Pot!

If you don’t have an Instant Pot yet, you may wish to remedy that stat! The Instant Pot is a time saving machine, as well as a pressure cooker, steamer, rice cooker and slow cooker. And thanks to my friends Emily and Rudy from the blog Recipes to Nourish, you can now cook authentic Amazing Mexican Favorites with Your Instant Pot!

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Amazing Mexican Favorites with Your Instant Pot contains 80 real food recipes your family will love. The book is available January 15th but you can order now and lock down the low pre-order price! And just look at all these gorgeous recipes: shredded beef barbacoa, carnitas, chili verde, soups, beans, mole, hot chocolate and more!

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Breakfast, Lunch or Dinner!

Co-author of Amazing Mexican Favorites with Your Instant Pot Rudy Vidaurri, grew up eating this dish with eggs and tortillas for breakfast, I would this meal anytime! Warm, nourishing, filling and budget friendly, it’s a win all the way around.

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Let’s Talk Chorizo and Keeping this Meal Paleo/Whole30:

Chorizo is simply a chopped pork sausage that is highly seasoned, in this case with Mexican herbs and spices. If you live Paleo or Whole30 lifestyle there are sugar free options for chorizo! Pederson’s Natural Farms makes a delicious sugar free version available at many markets.

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Need More Instant Pot Recipes?

Try our Pulled BBQ Chicken or this tender Basque Chicken!

The Recipe: Instant Pot Chorizo with Potatoes!

Tips and what you need: an Instant Pot and a good knife. Learn how to handle a hot chili pepper here!

5 from 18 votes
Instant Pot Chorizo with Potatoes (Chorizo con Papas)
Prep Time
25 mins
Cook Time
18 mins
Total Time
43 mins
 

This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.

Course: Main Course, Side Dish
Keyword: Paleo, potatoes, tacos de papa, whole30
Servings: 4 servings
Author: Emily and Rudy Viduarri
Ingredients
  • 2 tablespoons butter, avocado oil or ghee (clarified butter)
  • 1 red onion, peeled and sliced
  • 5 fresh garlic cloves, peeled and sliced
  • 1 pound Mexican Chorizo (casing free or removed from casings)
  • 3 red potatoes, peeled and cubed
  • 1 small red bell pepper, stemmed, seeded and diced
  • 1 jalapeño pepper, stem and seeds removed, minced
  • 3/4 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 cup chicken broth
Additional ingredients if desired:
  • eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese
Instructions
  1. Add the healthy fat of your choice to the Instant Pot and press "sauté". When the fat has melted, add onions, sautéing for five minutes, stirring occasionally. Add the garlic and chorizo and sauté for four minutes, stirring occasionally. Press "keep warm/cancel" button. Add potatoes, red bell pepper, jalapeño pepper, salt, oregano and broth, then stir

  2. Place the lid on the Instant Pot, making sure steam release valve is sealed. Press 'manual' button and set for 9 minutes

  3. When Instant Pot is done and beeps, press "warm/cancel". Using an oven mitt carefully "quick release"/ open steam release valve. When steam stops venting and the silver dial drops, carefully open Instant Pot lid.

  4. Serve immediately with your choice of eggs, avocados, tortillas or optional toppings listed above

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

 

Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

5 from 20 votes
Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course: dinner
Keyword: cauliflower puree, gravy, keto, meatballs, Paleo, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 8 cups cauliflower, stem removed and broken into florets
  • 2 tablespoons ghee (or butter)
  • 20 ounces ground turkey
  • 2 eggs
  • 1/3 cup almond meal
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon onion powder
  • 3 tablespoons chives, chopped
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 tablespoon arrowroot powder (for thickening gravy)
  • 4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
  • sea salt and pepper, to taste
Instructions
  1. For Cauliflower

  2. Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.

  3. While cauliflower is steaming, make meatballs

  4. Preheat oven to 350 degrees.
    Place ground turkey, egg, and almond meal in a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well

  5. Using wet hands form into 1 1/2" meatballs 

  6. In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)

  7. Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside. 

  8. Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan, bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt,  1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.

  9. Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

View The Organic Kitchen’s Privacy Policy.

Paleo/Whole30 Korean BBQ Beef (Bulgogi)

When my friend Jean announced she was releasing a cookbook called Korean Paleo: 80 Bold Flavored Gluten-Grain Free Recipes, I knew right away I would want to share one of her fantastic creations! We LOVE Korean food and know Jean is an expert Korean recipe creator because I follow her blog What Great Grandma Ate. Just take a look at her Paleo BBQ Beef dish known as Bulgogi…
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

Enjoying Korean Food Without the Grains and Dairy:

Korean Paleo contains 80 recipes: most are traditional and authentic in flavor, and some are modernized, fusion, or healthified versions of Korean fast foods.You’ll find recipes that are crowd favorites like Bibimbap, Bulgogi, and Kimchi, as well as Korean BBQ items.You will also find dishes that you may have never heard of before, but I encourage you to try them all because there is only a small portion of Korean cuisine that’s been popularized internationally!

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

The Breakdown:

Korean Paleo: 80 Bold Flavored Gluten-Grain Free Recipes contains:

  • 53 Egg free recipes
  • 27 Nightshade free recipes
  • 70 Nut free recipes
  • 27 Whole30 recipes
  • AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17 recipes
  • Keto: 21 recipes

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

This Dish:

Probably one of the most popular BBQ meats, bulgogi is a traditional Korean dish known for it’s addictive sweet and salty combo. The trick is to slice the meat paper thin so it can soak up as much delicious marinade as possible. You can probably find these meats pre-sliced at your local Korean grocery store, but if not you can easily do this at home with a simple trick of freezing the meat for 30 minutes before slicing.

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

The Recipe: Paleo Korean BBQ Beef (Bulgogi)

What you need: a good chef’s knife and a cast iron skillet.

5 from 18 votes
Paleo Korean BBQ Beef (Bulgogi)

Probably one of the most popular barbecue meats, bulgogi is a traditional Korean dish known for its addictive sweet and salty combo. The trick is to slice the meat paper thin so it can soak up as much of the delicious marinade as possible. You can probably find these meats pre-sliced at a local Korean grocery store, but if not, you can easily do this at home with the simple trick of freezing the meat slightly first. 

Course: dinner
Servings: 4 servings
Author: Jean Choi
Ingredients
  • 1 pound top sirloin, (or any other tender cuts that are well marbled)
  • Marinade
  • 6 tablespoons coconut aminos
  • 1/2 medium pear (preferably Korean pear) cut into chunks
  • 2 teaspoons sesame oil
  • 1" fresh ginger, peeled
  • 3 cloves garlic
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoons freshly ground black pepper
  • 1 medium white onion, peeled and sliced
  • 2 green onions, sliced into 1" pieces
  • 1 carrot, peeled and sliced
  • 1 tablespoon favorite cooking oil
  • 1 tablespoon toasted sesame seeds, for serving
  • green or red leaf lettuce for wraps
Instructions
  1. Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1⁄16 to 1⁄8 inch (1 to 3 mm) thick.

  2. Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.

  3. Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour to overnight.

  4. When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Slice the onion, green onions and carrot, and combine the vegetables with the meat.

  5. Heat the cooking oil over high heat in a large skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry together until the meat is browned and cooked through, about 5 to 7 minutes.

  6. Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap.

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!

Whether you are making Sunday dinner or celebrating the holidays, roast chicken is one of the best ways to go. Savory deliciousness at it’s best, and the house will smell absolutely heavenly while that bird is roasting. This is The Organic Kitchen’s Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

The Herbed Butter:

To make this citrus herbed butter I simply mix butter (or ghee) from grass fed cows with orange zest, lemon zest, thyme, rosemary, sea salt and pepper.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Then I gently separate the skin from the breast meat and place half the herbed butter under the skin. I melt the remaining butter and brush it on the skin for a tender, moist, flavorful roast chicken.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Those Onions Though…

This beautiful bird is surrounded by sweet red onions that caramelize while cooking, and when spooned over that crispy roasted chicken this meal is over the top!

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Serve with Cranberry Sauce for The Holidays!

To dress this chicken up for the holidays, serve with my Five Minute Cranberry Sauce.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

If You Are Nervous About Roasting a Chicken…

Don’t be, It’s actually easy and I answer many questions you may have in my tutorial “Everything you Want to Know About Roasting a Chicken”.

The Recipe: Citrus and Herb Roast Chicken ~ Any Day or Holidays!

Tips and what you need: a roasting pan, sea salt (I buy the huge tub to save money), and a good knife. Now, after creating a roasted chicken masterpiece you don’t want to rip it to shreds. Watch this video tutorial to learn to carve a chicken the proper way.

5 from 15 votes
Citrus and Herb Roast Chicken
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

A delicious, tender, savory roast chicken that is perfect for any day and the holidays!

Course: dinner
Keyword: dinner, holiday, Paleo, roast chicken, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 4 1/2-5 pound organic roasting chicken
  • 1/2 cup (1 stick) butter (or ghee) room temperature
  • 6 sprigs fresh thyme, 4 left whole, three stripped of leaves and chopped
  • 4 sprigs rosemary, 3 left whole, 1 stripped of leaves and finely chopped
  • 1 lemon, zested then quartered
  • zest of half an orange
  • 1 teaspoon coarse or flaked sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, peeled, cut in half, then quarter each half
Instructions
  1. Remove chicken from refrigerator, rinse inside and out with warm water, pat dry with paper towels. For best results allow to come to room temperature on counter (about an hour)

  2. While chicken comes to room temp prepare herbed butter: 

  3. Zest 1/2 an orange and 1 lemon, place zest in small bowl. Quarter the lemon and set aside. Use a fork to mash soft butter with chopped herbs, lemon zest, orange zest, sea salt and pepper. .

  4. Preheat oven to 425 degrees, Place oven rack in lower third of oven

  5. Place 3 thyme sprigs, 3 rosemary sprigs, and lemon slices into cavity of the chicken. Gently use fingers to separate skin from the meat of the chicken breast being careful not to rip skin. Use your fingers to place half the herb butter mixture under the skin. To get the herbed butter all the way to the top of the breast you can rub the outside of the skin in an upward motion pushing the butter toward the neck

  6. If you have a small wire rack for the bottom of your roasting pan, place it in the pan and set the chicken on top of rack, breast side up. If you don't have a rack, that's fine, just set the chicken in the roasting pan, breast side up (I didn't use a rack and mine was delish, so no worries)

  7. Melt the remaining herbed butter and brush onto chicken, front, back, legs and wings. Tuck wings behind the back of the chicken and try legs together with trussing string. Add onions to pan around the chicken 

  8. Place roasting pan into oven and cook for 1 hour turning the pan a half  rotation halfway through cooking time (30 minutes:). After chicken has cooked for one hour start basting chicken every few minutes for another 15 minutes (Please note: ovens are very different, cooking time may vary. Thigh juices should run clear and internal temperature should read 165 degrees. If you want to take the guess work out of it, use a meat thermometer)

  9. Remove from oven, cover with foil and allow to "rest" for ten minutes before carving. Spoon onions and juices over chicken, serve.

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

Post tags: gluten free, wedding, holiday, dessert