Wednesday, November 12, 2014

Chicken...Artichoke and Spinach ? ...I'm In.


Ingredients
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 4 to 6 chicken pieces (thighs, chicken breast, legs, etc...)
  • salt and fresh ground pepper, to taste
  • 1 can (14-ounces) quartered artichokes, rinsed and drained
  • 1 yellow onion, thinly sliced
  • 1 red onion, thinly sliced
  • 1 large carrot, sliced into thin rounds
  • 2 garlic cloves, finely chopped
  • 1 bag (6 to 8 ounces) baby spinach
  • 1/2 cup vegetable broth
Instructions
  • Preheat oven to 425.
  • Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven.
  • Season chicken with salt and pepper.
  • Add to skillet and brown on both sides; about 5 minutes on each side.
  • Remove from skillet and set it on the side, leaving oil in skillet.
  • Add artichokes, onions, carrots and garlic to the skillet.
  • Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally,.
  • Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally.
  • Remove from heat and add broth and chicken.
  • Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked.
  • Remove from oven and let stand 5 minutes.
  • Plate and ladle liquid and veggies over chicken pieces.
  • Serve.
Notes
If you don't have a skillet that's safe for both oven and stovetop, you can place the chicken in a casserole-dish when you're ready to pop it in the oven.
I found this at Pinterest on a board, I think it was dierhood.com..check it out.
So making this .

Ciao,
Aunty Pol