Yummy Date Night Chicken (Gluten Free Date Shallot Artichoke Chicken)

My mom was recently diagnosed with Celiac Disease.  I know it tends to be hereditary.  I follow a little to no carb lifestyle as I like to call it, but you may as well call it gluten free.  I avoid superflouos gluten at all costs for the most part and that is how I have stayed relatively thin for my advancing age and wine habit.  And maybe that is why I haven't noticed any symptoms if indeed I have it.

I digress, we are here about some chicken.  This recipe came into my files because I had some dates in my pantry I wanted to make something with.   I pinned it and waited for the right day to make it.  I decided to make it one night for Gentleman Caller and I and pair it with my favorite carrots and some cous cous.  I improvised and added some artichoke hearts to the party and that was a perfect addition!

We loved this!  The flavors are so good and rich.  It was a fantastic combination of slightly sweet and tangy.  And the best part is, it is gluten free and paleo.  One of those recipes where you eat so well but accidentally!  Make this, you will love it!  Full recipe to follow the montage.

I know that sauce may look funny, but it is delicious!

The cast

I like the look of those artichokes I added to the party!

Before sear...

And after sear!

Saute up the goodies and then add the chicken back on top.

After you add some liquids it is really a party!

Carrots and Cous Cous round it out to make it a meal!

Date Shallot Artichoke Chicken (Adapted heavily from PaleOMG)
2 large chicken breasts
2 large shallots, peeled and thinly sliced
1 small (I used half a normal sized) jar of marinated artichoke hearts
5-7 medjool dates, pitted and diced
3 large sprigs of fresh thyme
2-3 tablespoons olive oil
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoon apple cider vinegar
salt and pepper, to taste

Heat a cast iron pan or dutch oven over medium heat.  Add about 2 tablespoon of oil. Season chicken with salt and pepper and sear on each side for about 5 minutes apiece until browned but not cooked through.  Remove to a plate. Add a little bit more olive oil and add shallots and artichokes.  Saute for 5 minutes then add dates.  When shallots are soft and starting to brown, add wine to deglaze.  Add chicken back   Add thyme, lemon juice, apple cider vinegar and bring to a simmer cook 10-15 minutes or until until chicken is cooked through.

Happy Cooking!

Missy