Lemon Braised Chicken Thighs with Artichokes, Olives and Feta
These Lemon Braised Chicken Thighs with Artichokes, Olives, and are a quick weeknight meal, and you can't beat the crisp skin and juicy interior. The best part, it's nearly impossible to overcook chicken thighs and they stay tender and juicy in their sauce.
Ingredients
- 1 lb bone-in chicken thighs
- 1/2 teaspoon za'atar seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- juice from 1/2 lemon
- 1 9 oz package frozen artichoke hearts
- 1/4 cup pitted Greek olives sliced
- 1/4 cup Bulgarian feta cut into 1/4 inch cubes
Instructions
- Pat the chicken thighs dry with a paper towel and season them on both sides with the za'atar, salt and pepper.
- In a wide oven safe saute pan or brasier over medium heat place the thighs skin side down to cook for 10 minutes or until the skin is crispy and easily releases itself from the pan.
- While the chicken is cooking, pre-heat your oven to 400 degrees F.
- Remove the chicken from the pan and deglaze with the chicken stock and wine and stir in the lemon juice. Turn off the heat and add the chicken back, skin side up, making sure the liquid does not cover the top of the chicken.
- Add the artichokes to the pan and cook in the oven for 20 minutes or until the thighs are completely cooked through.
- Remove and sprinkle the sliced olives and feta around the chicken and artichokes.
- Serve immediately.
Nutrition
Serving: 1Calories: 378kcalCarbohydrates: 19gProtein: 31gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 13gCholesterol: 154mgSodium: 688mgFiber: 4gSugar: 9g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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