Ingredients
- 6 bone-in - skin-on chicken thighs
- 1½ cups jarred artichokes - cooked, not marinated
- Kosher salt and freshly ground black pepper - to taste
- 2 Tbsp olive oil
- 2 large shallots - thinly sliced
- 3 garlic cloves - thinly sliced
- 1 Tbsp chopped fresh parsley - plus extra for garnish
- ½ tsp saffron - optional
- ½ tsp ground cinnamon - optional
- 1 large lemon - ½ juiced, ½ sliced thin
- 1½ cups low-sodium chicken broth
Instructions
- Slice shallots and garlic. Juice half the lemon and thinly slice the other half.
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down for 7–8 minutes, flip and cook 5 more minutes. Transfer to a plate.
- Spoon off excess fat, leaving 3 Tbsp in the pan. Lower heat to medium and add shallots, garlic, parsley, and saffron. Cook for 5 minutes. Stir in cinnamon.
- Pour in broth and scrape up browned bits. Return chicken skin-side up. Add artichokes around chicken.
- Simmer gently for 20–25 minutes until chicken is fully cooked (165°F).
- (Optional) Broil chicken on a foil-lined baking sheet for 5 minutes until golden.
- Simmer sauce for 5 more minutes. Squeeze in lemon juice, taste, and adjust seasoning.
- Return chicken to the skillet. Garnish with lemon slices and fresh parsley.
Recipe Notes:
- If using frozen artichokes, thaw before using
- Trim excess skin for better sear
- Broil for crispier chicken skin
- Use low-sodium broth to avoid an overly salty sauce
Nutrition Info
Serving: 1serving | Calories: 563kcal | Carbohydrates: 13g | Protein: 57g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 429mg | Potassium: 1043mg | Fiber: 3g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 8mg
The nutritional information provided is an estimate and is per serving.
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