Baked Chicken and Artichokes in a White Wine Sauce
Artichoke is a vegetable that I wish I was introduced to sooner. When I realized my love for these guys, I decided to use them in more recipes.
I would like to point out that I love baked recipes. After all, once the prep work is done you just throw the meal in the oven, wait, and then deliciousness happens! They are prefect if you are too busy because of the little attention they require. I figured starting this blog off with a baked recipe would be a great idea.
My husband refers to this recipe as ‘Mac and Cheese’ chicken for some reason. It is delicious and very simple to make. But enough of this pre-gaming the recipe, let’s get into it!
Recipe adapted from Five & Spice
- 6 Chicken legs, skin on
- Olive oil
- Salt and pepper
- Three ‘7 oz cans’ of marinated artichoke hearts, quarters (You can reduce that depending on how many artichokes you want. I love them so I add a lot)
- 1 tsp minced garlic
- 1 cup white wine
- 1 cup chicken stock
- Zest and juice of one lemon
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
Preheat your oven to 375°F. You want to start by warming a large frying pan with some olive oil over high heat. While that begins to warm, pat down your chicken and then salt and pepper them. Place the chicken, skin side down, into the frying pan. You want to keep them there until they are nicely browned. Once browned, flip and then wait until the other side is browned. After this is done, transfer them to your baking pan.
Reduce the heat in your frying pan and stir in the garlic. Cook for about a minute and then add the white wine, chicken stock, zest and juice of lemon. Let this bubble for about 3-4 minutes. While that is cooking you can begin to place the artichoke hearts into the baking pan (over the chicken, around the chicken and everywhere!).
After the sauce is done, add it to the baking pan by pouring it over the chicken. Sprinkle the parmesan cheese over the chicken. Sprinkle the panko bread crumbs on as well. For those who don’t know, panko breadcrumbs are Japanese breadcrumbs. They are made from bread that doesn’t have a crust and has an airier texture than most bread. You can typically find it in the Asian cuisine section of your grocery store.
Once everything is put together, place the pan into your already heated oven and allow it to bake for 45 minutes. I love to serve it with some garlic bread or rice! Hope you enjoy it!~ Here are some additional shots!