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Chicken With Lemon-Artichoke Sauce

Source of Recipe


Statesman Journal, Salem, Oregon






List of Ingredients



• 4 chicken thighs
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 tablespoon olive oil
  
• 4 cloves garlic
  
• 2 cupsreduced sodium chicken broth
  
• juice of one lemon
  
• 1 can artichoke hearts, drained and chopped
  






Instructions



1. Heat oven to 375 degrees.
   
   
2. Sprinkle chicken thighs with salt and pepper and place on rack in shallow baking pan. Bake approximately 30 minutes or until thighs are cooked through.
   
   
3. Meanwhile, heat olive oil over medium heat. Add garlic and cook 30 seconds or so.
   
   
4. Add oregano, chicken broth and lemon juice. Bring to a boil, then simmer for 15-25 minutes to reduce mixture to 1/2-3/4 cup.
   
   
   
5. Add chopped artichoke hearts.
   
   
6. Spoon sauce over baked chicken to serve.
   
   
7. Serve with orzo and greens.
   
   
8. May add 1/2 cup white wine before adding oregano and let boil before adding broth, if desired.
   
   






Final Comments


Chicken breasts may be used instead of thighs.


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