Braised Chicken Thighs - Easy Weeknight Dinner

Julie has been doing a Bootcamp Challenge so we have made some adjustments in recipes to make them Whole 30 compliant (*ingredient NOT compliant).  In doing that, we have found some pretty tasty and healthy dishes that are not only easy to prepare but can feed as many as you'd like and still have leftovers to take for lunch.

Braised Chicken Thighs with Garlic, Lemon and Artichoke Hearts

INGREDIENTS

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

3 tablespoons extra-virgin olive oil

10 garlic cloves, diced

2 large yellow onions, thinly sliced (about 4 cups)

1 lemon zest

1 Tbsp. each fresh herbs (thyme, oregano), plus more for garnish

1 tsp. ground Coriander

½ cup beer/wine

1 small jar artichoke hearts, chopped in large pieces, marinade included

Juice of 1 lemon

1 ½  cup chicken stock

1 Tbsp. Soy Sauce*

3 Tbsp. Butter*

2 Tbsp. Tapioca Starch

DIRECTIONS

1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper.

2. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Flip the thighs over, cook 3-4 minutes. Remove the chicken from the pan and set aside.

3. While the pan is still hot, add the onions, garlic, lemon zest, coriander and herbs, and season with salt and pepper/Mrs. Dash. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.  

4. Deglaze with beer/wine and soy sauce. Stir `2 minutes until alcohol cooks off and flavor mellows.

5. Nestle the thighs skin-side up in the onion mixture and add the artichoke hearts with marinade. Pour the lemon juice and chicken stock around the chicken (so you don’t disturb the crispy skin) and transfer the pan to the oven.

6. Bake for ~40 minutes (convection roast for ~30 min. until internal temp is 165 degrees) until meat falls off the bone.

Scatter fresh herbs over the top and serve with your choice of pasta, rice or quinoa and a green salad.