Friday, January 2, 2015
Baked Chicken with Spinach and Artichokes
*Adapted from Diethood.
Prep: 45 minutes
1 Tbsp butter
2 Tbsp extra virgin olive oil
8 chicken thighs
salt & fresh ground pepper, to taste
1 can (14 oz) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
3 carrots, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6-8 oz) baby spinach, coarsely chopped
1/2 cup vegetable or chicken broth
1. Preheat oven to 425 degrees.
2. Heat butter and olive oil in a large oven-safe nonstick skillet or dutch oven on medium-high. 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.
3. 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.
4. Place in the oven, uncovered, and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes.
Serving suggestion: Serve over brown rice.