Chicken with Artichoke and Pancetta Pan Sauce
Chicken with Artichoke and Pancetta Pan Sauce - a delicious and quick one pot meal that can be made in under 30 minutes, perfect dinner for a busy weeknight.
Servings: 6
Calories: 271kcal
Ingredients
- 6 chicken thighs , bone in skin on
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 onion , chopped
- 1 tablespoon fresh rosemary , chopped
- 2 ounce pancetta
- 3 cloves garlic , minced
- ½ cup dry sherry
- 1½ cup chicken broth low sodium
- 1 tablespoon all-purpose flour
- zest from 1 lemon
- 1 cup frozen artichoke hearts , thawed and chopped, or artichokes marinated in oil
- parsley for garnish
Instructions
- Season chicken thighs with salt and pepper on both sides and rub the lemon zest all over them.
- Heat the olive oil in a large skillet. Add chicken and cook on both sides for 5 to 7 min per side until chicken is cooked through. Remove chicken from skillet and set aside.
- Add chopped onion, rosemary and pancetta to skillet and cook for a couple minutes until onion softens. Add garlic and cook for one more minute. Add sherry to skillet and cook for 4 minutes until most of the sherry evaporates.
- Whisk the chicken broth with the flour and add to skillet, bring to a boil, you will notice sauce will thicken. Add artichokes to skillet and cook for a couple more minutes. Season sauce with salt and pepper if needed. Add chicken back to pan, turning to coat in sauce. Garnish with parsley and serve.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 8g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 202mg | Potassium: 495mg | Fiber: 2g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg