I came across this recipe on pinterest… my favorite resource for all things delicious from Oursaltykitchen.com. I have modified it a bit to accommodate my guests particular tastes, in terms of herbs and I added chicken breasts for those who don’t like the darker thigh meat. It was a hit! I heard the leftovers the next day were even better. This is a perfect weekend recipe to make with friends and family. I served it with roasted potatoes and a spinach beet salad which I will also post. This served 5 people with leftovers.
Ingredients:
5 – 6 chicken thighs skinless
3 chicken breasts (I pounded them out sightly to decrease the thickness to allow for more even cooking)
6 garlic cloves chopped
1 onion chopped
1 lemon sliced
2-3 cups artichoke hearts
2 TBSP parsley
1 TBSP thyme
salt and pepper to taste
1 cup white wine
1 TBSP olive oil
1 TBSP vegan butter
1/4 cup chicken broth
Instructions:
1. Salt and pepper all the chicken, both sides
2. Heat large skillet with olive oil, add chicken, you will need to do this in several batches, brown one side approx 8 minutes, flip and cook 1-2 minutes then transfer to a pan and place in oven at 375 until thermometer reads 165 degrees.
3. Using the same skillet, add the garlic and onions, saute until soft.
4. Add artichokes,cook for about 1 minute, add wine,broth, thyme, and butter and cook until liquid stops bubbling.
5. Add lemon slices and simmer several minutes reducing the liquid.
6. Transfer chicken back to pan to let all the flavor blend together for several minutes.
7. Add parsley and serve.
side options: brown rice, roasted potatoes, pasta.
