Serve this dish in shallow bowls with the vegetables and juices poured over the top. Add a tossed green salad with a quarter of an avocado per person, dressed with vinaigrette, and you have a wonderful meal.
- INGREDIENTS -
STEP 1 Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic. STEP 2 Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons. STEP 3 Heat 1 1⁄2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside. STEP 4 To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices. STEP 5 Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer. STEP 6 To serve, place the chicken thighs in shallow bowls and pour the vegetables and jus over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy. Nutritional analysis per serving (2 thighs and a quarter of the vegetables and sauce):Calories 450 • Fat 25g • Saturated fat 4g • Cholesterol 160mg • Fiber 4g • Protein 39g • Carbohydrate 24g • Sodium 690 mg Source |
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