Meats & Poultry

Braised Chicken Thighs with Garlic, Lemon & Artichoke Hearts

Helga Glaesel de BlandingDecember 4, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

At home breast fillets are usually the choice when it comes to eating chicken, but to change things up a bit we also like bone in chicken thighs from time to time. Cuts with bone will always have more flavor.

I always look for quick recipes that don’t require too many ingredients to prepare. These thighs are flavored with onion, limes and artichoke hearts, so they are packed with flavor and are also on the healthy side.

To maximize flavor while cooking, we recommend you start off with a very hot pan. When adding the oil and the chicken pieces, resist the temptation to move them around. Leave them at least 4 minutes so they get a nice golden color, this is where the flavor comes in. When you turn them, you can add the rest of the ingredients.

As side dishes, simple white rice and green veggies are the perfect complement.

Helga

Braised Chicken Thighs with
Garlic, Lemon and Artichoke Hearts

Recipe adapted from One Pot
Serves 4

Ingredients:
2 ¼ pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 ¼ cups chicken stock
12-oz. artichoke hearts
1 onion thinly sliced
2 garlic cloves, smashed and peeled
1 small lime, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Procedure:

Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add onions and artichoke hearts to liquid. Bring to a boil. Add lemon wedges, and thyme to liquid. Return to a boil.
Cover and let cook about 10 minutes.
Mix cornstarch with remaining ¼ cup stock and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Have you made this recipe?

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