Chicken Thighs with Meyer Lemon and Artichoke Sauce
The bright flavors of Meyer lemons, artichokes and capers are captured in this easy braised chicken dish, which comes together quickly, thanks to our ready-to-use skillet sauce. Serve over egg noodles or mashed potatoes for a satisfying weeknight supper.
- 6 bone-in, skin-on chicken thighs, about 2 1/4 lb. (1.1 kg) total
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 jar Meyer lemon and artichoke skillet sauce
Season the chicken on both sides with salt and pepper. In a chef’s skillet or large fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until browned and crisp, 7 to 8 minutes. Transfer to a plate and pour off the excess fat in the pan.
Return the chicken, skin side up, to the pan and add the skillet sauce. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover and cook until the chicken is cooked through, about 20 minutes. Serve immediately. Serves 6.