Chicken Artichoke Skillet

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 09/12/2019, viewed by 369 , 1 Comments
yield6 portionstotal time20m

No carbs, protein rich, and still delicious. If you like artichokes, olives and chicken, this oughta work for you.

What you will need

2 lb Chicken Legs

14 oz. artichoke hearts

⅔ cup chicken broth

½ cup pitted kalamata olives

1 lemon

2 tsp Dried Oregano

Olive oil

Salt, as needed

Ground Black Pepper, as needed

(Nutritional facts 191 calories, 10.13 g fat, 13.45 g carbohydrates, 12.18 g protein, 24 mg cholesterol, 431 mg sodium)

How to cook

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Dust the chicken legs in salt and pepper.

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Warm some oil in a heavy skillet over medium-high.

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. Press down the chicken to get as much of the skin as possible sealed to the pan. Cook on medium-high until the crispy and brown on one side.

When the oil is hot, nearly smoking, add the chicken thighs, skin-side down. Press down the chicken to get as much of the skin as possible sealed to the pan. Cook on medium-high until the crispy and brown on one side.

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Flip the chicken legs and pour in the chicken broth.

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Add the kalamata olives

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Add the dried oregano.

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Add the artichoke hearts, but don't add the liquid.

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Slice the lemon in half and squeeze the juice into the pan.

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, or until the chicken is done cooking. chicken thighs should reach an internal temperature above 165°F. But, if you get it to 160°F in the pan, you can cut the heat and the cooking will carry over easily.

Bring the liquid to a simmer. Cover the pan and simmer for about 20 minutes, or until the chicken is done cooking. chicken thighs should reach an internal temperature above 165°F. But, if you get it to 160°F in the pan, you can cut the heat and the cooking will carry over easily.

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Comments

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Mohammed Ahmed avatar
Mohammed Ahmed
09/16/2019 ☰
Health and wellness Lord of the worlds
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