Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken Thighs With Lemon-Artichoke Sauce
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- #48999
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 chicken thighs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon oregano
2 cups reduced-sodium chicken broth or regular chicken broth
1 lemon, juiced
1 can (14 to 15 ounce size) artichoke hearts, drained and chopped small
directions
Heat oven to 375 degrees F.
Sprinkle chicken thighs with salt and pepper, and place on a rack in a shallow baking pan. Bake 35 minutes, or until thighs are cooked through.
Meanwhile, heat olive oil over medium-high heat in a wide skillet. Add garlic, and cook 30 seconds or so, until it's beginning to turn golden.
Add oregano, chicken broth and lemon juice. Bring to a boil, and simmer 15 to 25 minutes to reduce the mixture to 1/2 to 3/4 cup. Add chopped artichoke hearts.
Spoon over baked chicken thighs (skin after baking, if desired) to serve. Serve with orzo and greens.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
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