I’m moving in a few weeks so I’m trying to use up stuff in my kitchen. I came across some artichokes and had some chicken thighs in the freezer so off to Pinterest I go. I came across this recipe for Baked Chicken with Spinach and Artichokes, tweaked it little depending on what was in the cabinet and not packed away. And damn am I glad I did. This will definitely be a dish I’ll be making again very soon. It was easy, tasty and went right along with the Alt-J that I’ve had on repeat. I’m going to Fun Fun Fun Fest on Friday to see them and can’t freakin wait. I’m even more excited cause my festie bestie Jill is taking a night off from being the baddest mama jammer in Austin to go with me. A festival just aint a festival without her.
1 tablespoon butter
2 tablespoons extra virgin olive oil
4 to 6 chicken pieces (thighs, chicken breast, legs, etc…) I used boneless thighs
salt and fresh ground pepper, to taste
1 can (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 large carrot, sliced into thin rounds (I used 2 carrots and would add more next time)
1 tbsp garlic
1 bag (6 to 8 ounces) baby spinach
1/2 cup chicken broth
Preheat oven to 425.
The original recipe used a skillet that can go in the oven, which I didn’t have, so I used a skillet and transferred to a casserole dish for the oven.
Heat butter and olive oil in a large nonstick skillet.
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 casserole dish then oven and bake for 18 minutes, or until chicken is thoroughly cooked.
Plate and ladle liquid and veggies over chicken pieces.