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Photo: Catherine McCurd
Active Time:35 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8bone-in, skin-on chicken thighs, trimmed¾teaspoonkosher salt, divided¼teaspoonground pepper, divided, plus more to taste1tablespoonolive oil1shallot, thinly sliced1(12-ounce) bagfrozen artichoke heartsor1(14-ounce) canquartered artichoke hearts, rinsed½cupdry white wine1cupunsalted chicken broth1tablespoonDijon mustardJuicefrom1/2lemon½cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
8bone-in, skin-on chicken thighs, trimmed
¾teaspoonkosher salt, divided
¼teaspoonground pepper, divided, plus more to taste
1tablespoonolive oil
1shallot, thinly sliced
1(12-ounce) bagfrozen artichoke heartsor1(14-ounce) canquartered artichoke hearts, rinsed
½cupdry white wine
1cupunsalted chicken broth
1tablespoonDijon mustard
Juicefrom1/2lemon
½cupchopped fresh parsley
DirectionsPreheat oven to 350°F.Pat chicken dry with a paper towel; season on both sides with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, add half of the chicken skin-side down; cook undisturbed until the skin is deeply golden, 6 to 8 minutes. Flip and cook until golden on the other side, about 5 minutes. Transfer to a large plate. Repeat with the remaining chicken, cooking for 3 to 5 minutes per side.Once all of the chicken has been browned, add shallot to the pan; cook over medium heat until softened and fragrant, 2 to 3 minutes. Add artichokes; cook, stirring, until starting to brown, 6 to 8 minutes. Pour in wine to deglaze, stirring to loosen any brown bits from the bottom of the pan. Let the wine come to a boil, then reduce the heat to a simmer for 2 minutes.Add broth and mustard; whisk to combine, then bring to a boil. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper (or more to taste); return the chicken to the pan, skin-side up. Transfer the pan to the oven; bake until the chicken is cooked through (165°F on an instant-read thermometer), about 20 minutes.Squeeze lemon juice over the chicken and sprinkle with parsley before serving.To make aheadRefrigerate for up to 3 days.NoteTo repurpose leftovers, chop any remaining chicken and mix with the remaining artichokes, sauce and any cherry tomatoes or leftover cooked vegetables you have on hand. Place in small ramekins and top with mozzarella. Bake at 350°F until the cheese is melted and bubbly, about 15 minutes.Originally appeared: EatingWell.com, September 2023
Directions
Preheat oven to 350°F.Pat chicken dry with a paper towel; season on both sides with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, add half of the chicken skin-side down; cook undisturbed until the skin is deeply golden, 6 to 8 minutes. Flip and cook until golden on the other side, about 5 minutes. Transfer to a large plate. Repeat with the remaining chicken, cooking for 3 to 5 minutes per side.Once all of the chicken has been browned, add shallot to the pan; cook over medium heat until softened and fragrant, 2 to 3 minutes. Add artichokes; cook, stirring, until starting to brown, 6 to 8 minutes. Pour in wine to deglaze, stirring to loosen any brown bits from the bottom of the pan. Let the wine come to a boil, then reduce the heat to a simmer for 2 minutes.Add broth and mustard; whisk to combine, then bring to a boil. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper (or more to taste); return the chicken to the pan, skin-side up. Transfer the pan to the oven; bake until the chicken is cooked through (165°F on an instant-read thermometer), about 20 minutes.Squeeze lemon juice over the chicken and sprinkle with parsley before serving.To make aheadRefrigerate for up to 3 days.NoteTo repurpose leftovers, chop any remaining chicken and mix with the remaining artichokes, sauce and any cherry tomatoes or leftover cooked vegetables you have on hand. Place in small ramekins and top with mozzarella. Bake at 350°F until the cheese is melted and bubbly, about 15 minutes.
Preheat oven to 350°F.
Pat chicken dry with a paper towel; season on both sides with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, add half of the chicken skin-side down; cook undisturbed until the skin is deeply golden, 6 to 8 minutes. Flip and cook until golden on the other side, about 5 minutes. Transfer to a large plate. Repeat with the remaining chicken, cooking for 3 to 5 minutes per side.
Once all of the chicken has been browned, add shallot to the pan; cook over medium heat until softened and fragrant, 2 to 3 minutes. Add artichokes; cook, stirring, until starting to brown, 6 to 8 minutes. Pour in wine to deglaze, stirring to loosen any brown bits from the bottom of the pan. Let the wine come to a boil, then reduce the heat to a simmer for 2 minutes.
Add broth and mustard; whisk to combine, then bring to a boil. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper (or more to taste); return the chicken to the pan, skin-side up. Transfer the pan to the oven; bake until the chicken is cooked through (165°F on an instant-read thermometer), about 20 minutes.
Squeeze lemon juice over the chicken and sprinkle with parsley before serving.
To make ahead
Refrigerate for up to 3 days.
Note
To repurpose leftovers, chop any remaining chicken and mix with the remaining artichokes, sauce and any cherry tomatoes or leftover cooked vegetables you have on hand. Place in small ramekins and top with mozzarella. Bake at 350°F until the cheese is melted and bubbly, about 15 minutes.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)337Calories15gFat12gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
