Pan Roasted Artichoke Chicken
Found In: Entree
| 2 oz. | bacon, chopped |
| 2 lbs. | chicken legs, split |
| salt and ground black pepper to taste |
| 1 (8 oz.) pkg. | frozen artichoke hearts |
| 2 | shallots, sliced |
| 1 cup | California Ripe Olives, whole, pitted, drained |
| 1 cup | white wine |
| 1 Tbsp. | chopped thyme |
Heat bacon in a large stove-to-oven flame proof pan over medium-high heat. Cook for 1-2 minutes until rendered, then add chicken. Season with salt and black pepper and brown in pan for 3-4 minutes on each side. Transfer browned chicken to a clean plate and place shallots and artichokes in pan. Cook for 3-4 minutes until golden.
Return chicken to pan. Add California Ripe Olives, wine and thyme. Bring to a boil, then transfer to a 375°F oven for 1-1 1/4 hours. Serves 4.
Nutritional Analysis Per Serving:
Calories 500, Fat 30g, Cholesterol 145mg, Sodium 530mg, Carbohydrate 14g, Protein 34g, Calories from fat 54%
