Recipes Main Courses Poultry and Game Chicken Thighs with Meyer Lemon and Artichoke Sauce

Chicken Thighs with Meyer Lemon and Artichoke Sauce

Chicken Thighs with Meyer Lemon and Artichoke Sauce is rated 5.0 out of 5 by 2.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6

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.

Ingredients:

  • 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

Directions:

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.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Delicious but, only one problem I love, love, love the Meyer Lemon with Artichoke Finishing Sauce. Only problem...... they don't make it anymore. Any chance they will consider putting out back on the shelves?
Date published: 2017-04-26
Rated 5 out of 5 by from Quick, Easy & Tasty This recipe was very good and quite easy to make. I would say it serves 3 not 6 unless you can find really big chicken thighs. The cooking sauce is a bit pricey but so is much of what WS offers.
Date published: 2014-02-05
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