Baked Chicken with Artichokes Recipe
Cook Time: 40 Minutes
Phase: Phase 3
1 package (9 oz), yields Artichokes (Globe or French) (with Salt, Frozen, Drained, Cooked, Boiled)
20 oz, boneless, raw (yield after cooking) Chicken Thigh
1 tsp ROSEMARY
4 fl oz Sauvignon Blanc Wine
3 tablespoon EXTRA VIRGIN OLIVE OIL
0 1/2 tsp BLACK PEPPER
0 1/2 tsp SALT
8 oz Mushroom Pieces and Stems
0 1/2 cup, chopped Onions
1 1/2 tsp, ground OREGANO
0 1/4 tsp Crushed Red Pepper Flakes
4 1/2 tsp GARLIC
0 3/4 servings
DIRECTIONSUse the Atkins recipe to make Atkins Flour Mix for this recipe. Dredging chicken in flour before sautéing seals in the juices and give it a nice color.
- Preheat oven to 350°F. Place 1/4 cup baking mix, salt and pepper in a shallow plate and mix well. Dredge chicken in the mixture, turning to coat evenly and then tapping to remove any excess.
- In large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
- Add diced onion to skillet and sauté until softened, about 2 minutes. Add sliced mushrooms and sauté until lightly golden, about 3 more minutes. Add minced garlic and sauté until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary and red pepper flakes and bring to a simmer.
- Pour artichoke mixture over chicken in the baking dish, cover and bake 40 minutes, until chicken is tender and cooked through. Season with additional salt and pepper, if desired, and stir in oregano before serving.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.