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.
TOTAL TIME: 0:25
PREP: 0:10 LEVEL: Easy
YIELD: 4 servings
Ingredients
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
Directions
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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