Baked Chicken with Spinach and Artichokes

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Baked Chicken with Spinach and Artichokes

Ingredients

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 4 to 6 chicken pieces (thighs, chicken breast, legs, etc...)
• salt and fresh ground pepper, to taste
• 1 can (14-ounces) quartered artichokes, rinsed and drained
• 1 yellow onion, thinly sliced
• 1 red onion, thinly sliced
• 1 large carrot, sliced into thin rounds
• 2 garlic cloves, finely chopped
• 1 bag (6 to 8 ounces) baby spinach
• 1/2 cup vegetable broth

Instructions

• Preheat oven to 425.
• Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven.
• Season chicken with salt and pepper.
• Add to skillet and brown on both sides; about 5 minutes on each side.
• Remove from skillet and set it on the side, leaving oil in skillet.
• Add artichokes, onions, carrots and garlic to the skillet.
• Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally,.
• Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally.
• Remove from heat and add broth and chicken.
• Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked.
• Remove from oven and let stand 5 minutes.
• Plate and ladle liquid and veggies over chicken pieces.
• Serve.

Notes

If you don't have a skillet that's safe for both oven and stovetop, you can place the chicken in a casserole-dish when you're ready to pop it in the oven.

The source of this recipe article is from the site

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