CHICKEN AND ARTICHOKES WITH GARLIC SAUCE
Time in the Kitchen: 25 minutes
Servings: 4
(^1) / 3 cup olive oil
3 tablespoons butter
6 preserved anchovy fillets (sold jarred in grocery stores)
4 garlic cloves, finely chopped zest of 2 small or 1 large lemon
2 pounds of chicken, cut into 1-inch chunks
2 14-ounce cans of artichoke hearts, drained and quartered
(^1) / 3 cup parsley, roughly chopped
If you want to feel like a gourmet cook without much effort, this is the recipe to serve. Buttery and richly flavored without being too heavy, you'll want
to lick up every last bit on your plate. If by chance there are any leftovers, the chicken and artichokes make a great salad topping for lunch the next
day.
In a skillet over medium heat combine the olive oil, butter and anchovies. As the butter melts, smash the anchovies into a paste with a wooden
spoon. When the anchovies have dissolved and the butter and oil is bubbling, turn off the heat and mix in garlic and lemon zest.
Turn the oven broiler on high.
Combine the chicken and artichokes in a rimmed baking pan. Sprinkle lightly with salt and pepper. Drizzle the oil mixture on top and mix well to
coat.
Cook the chicken for 10-15 minutes, stirring several times until done.
Garnish with parsley and serve.
Macronutrient Profile (perserving)