Cassie’s Ruminations

Chicken with Artichokes and Lemon

Tonight’s recipe is strongly inspired by the wonderful blogger Krista of Everyday Mom’s Meals. Go check her out! I won a drawing on her Facebook page the other day and got 5 hand written recipe cards chosen by me from recipes on her blog. They arrived today, and so I had to make one of the recipes to celebrate, 🙂

I changed up the cooking method just a touch to get a thicker sauce like in my chicken piccata. I didn’t have any fresh thyme on hand, so I added a teaspoon of dried thyme with the wine so it would have time to simmer.

I used marinated artichoke hearts from my big Costco jar, but I think a 12 oz jar or a 15 oz can would work great. Next time, I think I’ll try frozen artichoke hearts – no oil at all, so a tad healthier and a more pure artichoke flavor.

I’ve written the recipe as I made it below. This was a great meal, and one that I’ll definitely repeat in the future. Thanks for the recipe, Krista!

Chicken with Artichokes and Lemon
Serves 2 generously, with no sides, or 4 if served with side dishes

1 lb skinless boneless chicken thighs (4 medium pieces)
1/4 cup all purpose flour
1/4 tsp kosher salt
1/8 tsp black pepper
1 tbsp olive oil
1 mini bottle dry white wine (187 ml)
1/2 cup water or chicken broth
1 tsp dried thyme
8 oz well drained marinated artichoke heart quarters (about 3/4 cup)
1 medium lemon, thinly sliced equatorially, seeds removed

Heat the olive oil in a skillet over medium high heat.

While the oil heats, mix the flour, salt, and pepper in a shallow dish. Dredge the chicken pieces to coat well, shaking off any excess.

Place the chicken pieces in the skillet and brown well on both sides – about 2 minutes per side. Remove the chicken to a plate.

Add about 1 tbsp of the leftover dredging flour to the skillet and whisk to make a roux with the olive oil. Add the wine and chicken broth, deglazing the pan, and whisk to completely incorporate the roux. Add the artichoke quarters and thyme and stir to combine. Bring the mixture to a gentle boil to fully thicken the sauce.

Reduce heat to medium. Return the chicken to the pan and cover. Let the chicken cook, covered, until the internal temperature reaches 170 degrees F, about another 6-8 minutes. Add the lemon slices, recover the pan, and cook for a final 1 minute to just soften the lemon.

Serve warm.