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Chicken Thighs with Artichokes

Serves: 3

Ingredients

  • 1.5 lbs. boneless skinless chicken thighs (6 pieces)
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 2 tsp. smoked paprika, divided
  • 1 tsp. olive oil
  • 1 cup onions, julienned
  • 4 garlic cloves, minced
  • 1 cup canned artichoke hearts, sliced
  • ¼ cup olives, sliced
  • ½ cup cilantro, chopped and divided
  • ½ cup white wine

Tools

Instructions

  1. Preheat Skillet 3 minutes at medium heat (PL5 on Induction Burner).
  2. Season chicken with salt, pepper, and 1 teaspoon paprika.
  3. Pour 1 teaspoon olive oil using measurements on pan surface as a guide. Sear chicken 5 minutes per side.
  4. Add remaining paprika, onion, and garlic. Mix well and sauté 5 minutes more.
  5. Add artichokes, olives, ¼ cup cilantro, and wine to deglaze. Increase to medium high heat (PL7 on Induction Burner) and cook 3 minutes more, letting alcohol evaporate.
  6. Cover and cook for 5 minutes more. Uncover, stir well, and serve topped with remaining cilantro.
Chicken Thighs with Artichokes



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