Made at mom's a couple years ago, 10/10, excellent! Will have to make again soon :)
Original recipe credit: https://www.jocooks.com/ingredient/poultry/chicken-with-artichoke-and-pancetta-pan-sauce/
Recipe below contains my modifications.
Ingredients:
6 bone-in, skin-on chicken thighs
salt and pepper, to taste
zest of 1 lemon
2 T. olive oil
1 onion, chopped
1 T. chopped fresh rosemary
2 oz. pancetta
3 cloves garlic, minced
1/2 c. dry sherry
1 T. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 c. artichoke hearts (marinated in oil, or frozen--I think we used marinated in oil ones)
parsley, for garnish
Directions:
1. Season chicken thighs all over with salt and pepper, then rub with the lemon zest all over.
2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook 5-7 min per side. Transfer chicken to a plate and set aside.
3. Reduce heat to medium. Add the chopped onion, rosemary, and pancetta to skillet. Cook for 3-4 min, until onion begins to soften.
4. Add the garlic and cook for 1 min, then pour in sherry. Cook for 4 min, or until most of sherry has evaporated.
5. Whisk the flour into the chicken broth, then add to the skillet. Increase heat slightly and bring to a boil. Add the artichokes and cook for 2-3 min.
6. Return chicken to pan and turn to coat in sauce. Season with salt and pepper, if needed/desired. Garnish with parsley, serve, and enjoy!
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