Cooked chicken is convenient to have in the refrigerator for making protein-rich breakfasts much quicker to make. Whether it’s from leftover roast chicken With saffron and lemon (page 186) or simply from baked chicken you make specifically to use in dishes such as this one, it’s great to have on hand.Thinking of making this recipe? Consider adding a Kale Cucumber Smoothie for some extra energy!Print
Paleo French Poulet Skillet
Cooked chicken is convenient to have in the refrigerator for quick protein-rich breakfasts. Whether it’s from leftover roast chicken with saffron and lemon or simply from baked chicken you make specifically to use in dishes such as this one, it’s great to have on hand.
Thinking of making this recipe? Consider adding a Kale Cucumber Smoothie for some extra energy!
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4-6 People 1x
- Category: Main Course
- Cuisine: French
- 1/2 ounce package of dried chanterelle mushrooms
- 8 ounces fresh asparagus
- 2 tablespoons olive oil
- 1 medium bulb fennel, cored and
- thinly sliced
- 2/3 cup sliced leek, white and light
- green parts only
- 1 tablespoon herbes de Provence 3 cups diced cooked chicken
- 1 cup chopped, seeded tomatoes
- 1/4 cup Chicken Bone Broth (see recipe, page 235) or no-salt- added chicken broth
- 1/4 cup dry white wine
- 2 teaspoons finely shredded
- lemon peel
- 4 cups roughly chopped red or
- rainbow Swiss chard leaves 1/4 cup snipped fresh basil
- 2 tablespoons snipped fresh mint
1. Rehydrate dried mushrooms according to package directions; drain. Rinse and drain again; set aside.
2. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces. In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside.
3. In an extra-large skillet heat oil over medium heat. Add fennel, leek, and herbes de Provence; cook for 5 minutes or just until fennel begins to brown, stirring occasionally. Add the rehydrated mushrooms, asparagus, chicken, tomatoes, Chicken Bone Broth, wine, and lemon peel. Bring to a simmer. Cover and reduce heat to low. Simmer for 5 minutes or just until fennel and asparagus are tender and tomatoes are juicy. Remove from heat. Stir in Swiss chard and let stand for 2 minutes or until wilted. Sprinkle with basil and mint.
This recipe was taken from The Paleo Diet Cookbook, you can buy it here!
Keywords: Breakfast, Chicken, Poultry, Vegetables, Poulet, Skillet, French