Crispy Chicken With Artichokes, Lemon, and Herbs
"This chicken dinner is such a winner, especially considering how easy it is to pull together! I used a 12" cast iron pan with good results. I like to serve this with rice or orzo and a green salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (481.1 g)
- Calories 775.8
- Total Fat - 55.2 g
- Saturated Fat - 14.4 g
- Cholesterol - 317 mg
- Sodium - 764.5 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 2.4 g
- Sugars - 1.4 g
- Protein - 58.6 g
- Calcium - 70.7 mg
- Iron - 3.6 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Pat the chicken dry and season with salt and pepper, to taste, on each side.
Step 3
Heat the olive oil in a large ovenproof skillet over med-high heat until the oil shimmers.
Step 4
Add the chicken, skin side down and cook undisturbed for 6-8 minutes, or until the skin is golden brown.
Step 5
Flip the chicken over and cook for another 5 minutes on the other side.
Step 6
Remove chicken to a plate.
Step 7
In the same skillet, add the shallot and cook over medium heat for about 2-3 minutes.
Step 8
Pour in the wine to deglaze the pan; stirring to loosen any browned bits on the bottom of the pan. Let the wine come to a boil and then reduce the heat to a simmer for about 2 minutes.
Step 9
Add chicken stock and mustard; whisking to combine them. Let it come to a boil. Season with salt and pepper.
Step 10
Put the chicken back into the pan, skin side up, and bake in the preheated oven for about 20 minutes, or until the chicken is 165 degrees F.
Step 11
Remove from the oven and squeeze the fresh lemon juice over the top and sprinkle with the fresh parsley before serving.
Tips
No special items needed.
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