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Frying-pan lemon chicken with artichokes

  • 10 min
  • 25 min
  • 4
  • Easy
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Frying-pan lemon chicken with artichokes

Recipe Ingredients

  • 1 tsp oil
  • 6 small chicken thighs (about 900g)
  • salt and pepper
  • 1 medium onion, chopped
  • ⅔ cup dry white wine
  • 1 tbsp butter
  • 400g artichoke hearts
  • 1 medium lemon, thinly sliced and seeded
  • chopped parsley
  • steamed rice

Recipe Directions

  1. In a 30cm frying pan, heat 1 tsp oil on medium-high. Season 6 small chicken thighs (about 900g) with ½ tsp each salt and pepper.
  2. Place skin-side down; cook for 5 to 8 minutes or until golden brown.
  3. Transfer chicken, skin-side up, to a rimmed, foil-lined baking tray and roast at 220°C for 15 minutes or until cooked.
  4. To same frying pan on medium, add 1 medium onion, chopped, and ¼ tsp salt. Cook for 3 minutes, stirring.
  5. Add ⅔ cup dry white wine and simmer for 2 minutes, scraping up any browned bits.
  6. Stir in 1 tbsp butter until melted, then 400g artichoke hearts from a jar, rinsed, drained and quartered, and 1 medium lemon, thinly sliced and seeded.
  7. To serve, spoon sauce over chicken; garnish with chopped parsley. Serve with steamed or cauliflower rice. Serves 4. 
  8. EACH SERVING About 2 140kJ, 34g protein, 10g carbohydrate, 36g fat (11g saturated), 1g fibre.

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