Friday, June 30, 2017

Skillet Lemon Chicken with Artichokes

Once again, I'm not sure how 6 pieces of chicken yields 4 servings, but besides that, this was a good dish.

D made it, and I really enjoyed the tang of the artichokes with the brightness of the lemon.  He thought we should have had a side with it. I was fine with just the rice.

Would have again.

Skillet Lemon Chicken with Artichokes

By The Good Housekeeping Test Kitchen
Lemony artichokes pair perfectly with crispy golden chicken thighs.

PREP: 0:10 LEVEL: Easy
YIELD: 4 servings

1 tsp. olive oil
6 small chicken thighs (about 2 lbs.) (from the original picture, it looks bone-in with skin)
1 medium onion
2/3 c. dry white wine
1 tbsp. butter
1 can (14 oz.) artichoke hearts, quartered, rinsed and drained
1 medium lemon, thinly sliced and seeded.
Parsley, chopped, for garnish
Steamed rice

In 12-inch skillet, heat 1 teaspoon oil on medium-high. Season small chicken thighs with 1⁄2 teaspoon each salt and pepper. Place skin side down; cook 5 to 8 minutes or until golden brown. Transfer chicken, skin side up, to rimmed foil-lined baking sheet and roast at 425°F 15 minutes or until cooked (165°F).

To same skillet on medium, add onion, chopped, and 1⁄4 teaspoon salt. Cook 3 minutes, stirring. Add dry white wine and simmer 2 minutes, scraping up any browned bits. Stir in butter until melted, then artichoke hearts and lemon.

To serve, spoon sauce over chicken; garnish with chopped parsley. Serve with steamed rice.

Nutritional information (per serving):
About 510 cals, 34 g protein, 10 g carbs, 36 g fat (11 g sat), 1 g fiber, 790 mg sodium.

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