WWE: Roasted Chicken Thighs with Artichoke Hearts and Green Beans
This one went over very well with the family- lots of flavor in the different components and the kids had seconds and thirds of the green beans! This was another really easy meal to throw together- always my favorite kind.
Roasted Chicken Thighs with Artichoke Hearts
Ingredients
2 tablespoons olive or grapeseed oil
6 chicken thighs, bone-in, skin on
3 garlic cloves, minced pressed
1/2 cup dry white wine, or stock
3/4 cup chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon dried ground thyme
15 oz quartered artichoke hearts in water (drained)
Directions
- Preheat oven to 425.
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in large skillet over medium high heat until shimmering. In batches, cook chicken 5-6 minutes per side until golden and crispy.
- Transfer to chicken to a plate.
- Add garlic and sauté for a minute or so. Then add wine, broth, and herbs. Bring to a boil.
- Return the chicken to the skillet, spoon some of the broth over the chicken, and place in the oven. (If your skillet is not oven proof, transfer all to covered oven safe dish.)
- Cook 20 minutes or until the juices run clear.
- Remove from oven. Transfer chicken to a platter.
- Add artichokes to the liquid remaining in the skillet. Bring to a simmer and let cook for about 3-4 minutes.
- Pour artichoke sauce over chicken and serve with rice.
Green Beans
Ingredients
1 pound green beans, cut into 1″ pieces
1 tablespoon olive oil or butter
1/2 cup chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
kosher salt and pepper to taste
Directions
- Heat olive oil or butter in medium pan over medium high heat.
- Add beans and cook for about 2 minutes.
- Add chicken broth to the pan. Cover and let cook until crisp tender and bright green- about 4-5 minutes.
- Remove cover and add garlic powder, onion powder, salt and pepper. Saute for another minute or two.
