There’s no question that I will share recipes for more versions of this dish in the future, but since this is one of our all time favorites, it seemed the obvious place to start. This was the first time I included prosciutto, and it worked so well! #delicious
12 crimini mushrooms
1 clove garlic, crushed
1-2 heads baby bok choy
3-4 full legs pasture raised chicken
4 slices prosciutto (optional)
1/2 c cream
3/4 c white wine
1 c stock (I use homemade veggie stock that’s on hand, but chicken stock would be fine too)
Herb de Provence
Heat oven to 400 degrees
Heat a splash of olive oil in a cast iron skillet, or oven ready pan
Add garlic, onions & fennel. Sauté until just tender
Add mushrooms and bok choy, mixing them through
Add chicken, skin side down.
Season with S&P, and Cajun powder
Cook until browned
Flip chicken & season top with S&P and Cajun powder
Add wine & stock and mix gently
Top each piece of chicken with a slice of prosciutto
Move skillet to oven, and roast for 35-40 minutes
Once chicken is cooked through, remove skillet from the oven, and move the chicken to a serving dish.
Add cream to the mushrooms, onions, and fennel in skillet
Season with Herb de Provence to taste
Deglaze over low heat, stirring regularly and adding butter if needed to thicken the sauce.
When sauce is well mixed and super delish, plate the chicken legs with cauliflower rice or spaghetti squash, and apply sauce liberally.
Serve with something green!