Skillet Lemony Chicken and Artichokes


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This hearty, one-skillet dish is easy enough for a cozy night in yet impressive enough for guests—especially when paired with some dry white wine!

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Yields:
4 serving(s)

Total Time:
50 mins

Cal/Serv:
547

  • 2 tbsp.

    olive oil, divided

  • 1

    14-ounce can artichoke hearts, drained, squeezed and halved, then patted dry

  • 1

    lemon, sliced (seeds removed)

  • 8

    small bone-in, skin-on chicken thighs (4 to 5 ounce each)

  • 1/2 tsp.

    dried oregano

  • Kosher salt and pepper

  • 1

    shallot, chopped

  • 2

    cloves garlic, chopped

  • 1/4 c.

    dry white wine

  • 1 c.

    low-sodium chicken broth

  • 3

    sprigs thyme

  • 2 tbsp.

    chopped flat-leaf parsley leaves

Directions

NUTRITIONAL INFORMATION (per serving): About 427 calories, 27 g fat (7 g saturated), 36 g protein, 850 mg sodium, 8 g carbohydrate, 2 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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