About
These stove top chicken thighs are crisp and golden and served with a creamy artichoke and Parmesan sauce.
This makes for a great dinner served with a simple salad or steamed green vegetables.
Ingredients
- 3 large chicken thigh, skin eaten
- 3 heart artichoke hearts or globe, canned in oil mixture
- 2 clove garlic, fresh
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon, chopped shallot
- 1 teaspoon rosemary, fresh
- 1 teaspoon lemon peel or zest raw
- ¾ cup heavy cream
- ½ cup chicken broth, bouillon or consomme, ready-to-serve can
- ¼ cup, grated parmesan cheese
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the olive oil to a frying pan over a medium/high heat. Season the chicken thighs to taste and add to the pan, skin side down. Keep the chicken skin side down in the pan for roughly 10 minutes until the skin is crisp and golden. Flip the chicken thighs and cook the other side over a medium heat for roughly 8-10 minutes or until the chicken is completely cooked through and the juices run clear. This will depend on the thickness of the chicken.
- Whilst the chicken is cooking, melt the butter in a separate pan over a low/medium heat. Finely slice the shallot and artichoke and add to the pan, sweating until tender.
- Mince the garlic and finely chop the rosemary. Add to the pan and stir well to combine, cooking until fragrant.
- Add the stock, cream and lemon zest and bring to a gentle boil. Reduce to a simmer and stir well. Continue to simmer for a few minutes until the sauce begins to thicken.
- Add the Parmesan to the pan, season and stir into the sauce until well combined.
- Serve the hot chicken thighs with the creamy artichoke sauce.
Nutrition Facts
- Servings: 3
- Calories: 598.9kcal/2505.9kJ (per serving)
- Fat: 48.1g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 35.7g (per serving)
