Chicken Artichoke Skillet
6 portions
30mNo 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 181 calories, 9.79 g fat, 11.56 g carbohydrates, 12.57 g protein, 24 mg cholesterol, 513 mg sodium)How to cook
1
2
Dust the chicken legs in salt and pepper.
3
Warm some oil in a heavy skillet over medium-high.
4
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.
5
Flip the chicken legs and pour in the chicken broth.
6
Add the kalamata olives
7
Add the dried oregano.
8
Add the artichoke hearts, but don't add the liquid.
9
Slice the lemon in half and squeeze the juice into the pan.
10
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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