Baked Chicken with Spinach and Artichokes
Description
This is a very tasty, delicious dish one pot dish that's quick and easy to make and is impressive enough to serve to company. Serve it with rice, potatoes, or pasta and a side salad.
Ingredients
1 T. butter
2 T. extra virgin olive oil
4 - 6 chicken pieces (thighs, chicken breast, and/or legs)
salt, to taste
freshly ground black pepper, to taste
14 oz. can quartered artichokes, rinsed and drained
1 yellow onion, peeled and thinly sliced
1 red onion, peeled and thinly sliced
1 large carrot, sliced into thin rounds
2 garlic cloves, finely chopped, divided
6-8 oz. bag baby spinach
1/2 c. vegetable or chicken stock/broth, or white wine
Directions
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Preheat oven to 425 degrees.
Heat butter and olive oil in a large non-stick, ovenproof skillet.
Season chicken with salt and pepper, to taste. Add to skillet; sear on both sides, until nice and brown, about 5 minutes per side. Remove from skillet; set aside, leaving oil in skillet.
Add artichokes, onions, carrots and 1/2 of the chopped garlic to the skillet; cook 5 minutes, or until vegetables are slightly tender, stirring occasionally. Add remaining chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat; add stock/broth and chicken.
Bake 18 minutes, or until chicken is thoroughly cooked. Remove from oven; let stand 5 minutes.
Plate; ladle liquid and veggies over the chicken pieces. Serve.
4-6 servings.
**If you don't have an ovenproof skillet, transfer everything to a casserole dish when ready to bake.