Delicious Chicken with Artichoke and Pancetta Pan Sauce Recipe :- A scrumptious and speedy dish that can be prepared in a single pot in less than half an hour, making it an ideal choice for a dinner on a hectic weekday. Another one of those dishes that can be prepared in a single pot, which I love adore. Now, before we go into that, do you people have a fear of cooking with artichokes? My fear of them stems from an unknown source.
Delicious Chicken with Artichoke and Pancetta Pan Sauce Recipe
For this reason, I really enjoy using artichokes that have been marinated or in the freezer. There will be no hassle or muss! For this recipe, I used artichokes that had been marinated in oil. These artichokes are available in jars and can be purchased at Costco; however, frozen artichokes are also an excellent option.
Now that we’ve gotten that out of the way, I just wanted to let you know that I’m having a wonderful week because the rain has finally stopped flowing, at least for the time being, the sun has returned, and the weather is absolutely stunning outside. There is a connection between the sun and our moods, and it is worth mentioning. As a matter of fact, I believe that the sun’s rays have the ability to improve our mood. Truly, this is the case.
Ingredients
- 6 chicken thighs (, bone in skin on)
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 onion (, chopped)
- 1 tablespoon fresh rosemary (, chopped)
- 2 ounce pancetta
- 3 cloves garlic (, minced)
- ½ cup dry sherry
- 1½ cup chicken broth (low sodium)
- 1 tablespoon all-purpose flour
- zest from 1 lemon
- 1 cup frozen artichoke hearts
Instructions
The chicken thighs should be seasoned with salt and pepper on both sides, and the lemon zest should be rubbed all over them. A large skillet should be used to heat the olive oil. After adding the chicken, grill it for five to seven minutes on each side, until it is completely cooked without any pink spots.
Chicken should be removed from the skillet and left aside. When the onion has become more tender, add chopped onion, rosemary, and pancetta to the skillet and continue to cook for a couple of minutes. After one minute, add the garlic and continue to simmer.
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Stir in the sherry and continue to cook for another four minutes, or until the majority of the sherry has evaporated. When you bring the chicken stock and flour to a boil, you will see that the sauce has thickened. Whisk the mixture together and then add it to the skillet.
Continue to sauté the artichokes in the skillet for a few more minutes after adding them. Salt and pepper can be added to the sauce if it is required. Return the chicken to the pan and turn it over so that it is coated in the sauce. Add some chopped parsley as a garnish, and then serve.
Nutrition Information
- Serving: 1serving
- Calories: 271kcal (14%)
- Carbohydrates: 8g (3%)
- Protein: 26g (52%)
- Fat: 14g (22%)
- Saturated Fat: 3g (19%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0.03g
- Cholesterol: 114mg (38%)
- Sodium: 202mg (9%)
- Potassium: 495mg (14%)
- Fiber: 2g (8%)
- Sugar: 1g (1%)
- Vitamin A: 102IU (2%)
- Vitamin C: 4mg (5%)
- Calcium: 31mg (3%)
- Iron: 1mg (6%)
Notes
You may achieve the same wonderful results by using artichokes that have been marinated in this recipe. In the event that you do, make sure to add a smaller amount of lemon—just a splash—so that you do not wind up with a sauce that is quite sour.
This recipe calls for a sauce that is slightly less than one and a half cups in volume. Double the amount of sauce if you prefer your food to be more saucy.
