Before I get started, let me just tell you that this meal was DELICIOUS. I personally do not cook with chicken thighs very often, but every time I do, I remember how tasty they can be. The chicken and vegetables were extremely tender, the seasoning was perfect, the dish was more than enough but not too heavy, and the leftovers were just as yummy as the meal was the first time. I think this will definitely become a staple in our house and I may double the recipe so that we can get some more leftovers out of it.
This time I cooked 4 chicken thighs and it was enough for two dinners and two lunches.
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 4 to 6 chicken thighs
- Ground pepper, oregano and parsley to taste
- 2 cans quartered artichokes, rinsed and drained
- 1 yellow onion, thinly sliced
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