Tuscan Chicken with Artichokes and White Beans
Preparation Time: 10 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 2 lb bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 1 large shallot, thinly sliced
- 4 cloves of garlic, roughly chopped
- 1 cup grape tomatoes
- 1/3 cup sun-dried tomatoes, thinly sliced
- 1 cup Reese Artichoke Hearts, drained
- 1 13 oz can of white beans, drained and rinsed
- 1/2 cup chicken or vegetable stock
- 1 1/2 tsp kosher salt
DESCRIPTION
This extremely simple recipe is jam-packed with flavor. It is the perfect weeknight dinner that everyone will enjoy. Not only is it tasty, but it is also very healthy. Being filled with natural Tuscan seasonings, this recipe is sure to be your family’s next favorite meal.
DIRECTIONS
1. Preheat the oven to 375° F. Heat oil in a large skillet. Use a paper towel to pat the chicken thighs dry and then season them with salt and pepper.
2. When the oil is hot, place the chicken skin side down in the pan and cook, without flipping until the skin is crispy and golden brown, about 7-8 minutes. Flip the chicken and cook for another 5-6 minutes, until browned all over. Remove from pan.
3. Add the shallots, grape tomatoes, and artichoke hearts to the pan along with 1/2 tsp of salt. Cook for 1-2 minutes, until the shallots begin to soften, and then cover the pan with a lid. Cook for another 5-6 minutes, until the tomatoes begin to burst.
4. Uncover the pan and add the garlic, sun-dried tomatoes, white beans, stock, and another 1/2 tsp of kosher salt. Stir and place chicken back in the pan.
5. Place the pan in the oven and bake for 15-20 minutes until chicken is cooked through and sauce is bubbling. Serve immediately.
Credit: Anna Ramiz @gatheredatmytable
2. When the oil is hot, place the chicken skin side down in the pan and cook, without flipping until the skin is crispy and golden brown, about 7-8 minutes. Flip the chicken and cook for another 5-6 minutes, until browned all over. Remove from pan.
3. Add the shallots, grape tomatoes, and artichoke hearts to the pan along with 1/2 tsp of salt. Cook for 1-2 minutes, until the shallots begin to soften, and then cover the pan with a lid. Cook for another 5-6 minutes, until the tomatoes begin to burst.
4. Uncover the pan and add the garlic, sun-dried tomatoes, white beans, stock, and another 1/2 tsp of kosher salt. Stir and place chicken back in the pan.
5. Place the pan in the oven and bake for 15-20 minutes until chicken is cooked through and sauce is bubbling. Serve immediately.
Credit: Anna Ramiz @gatheredatmytable