While at the grocery store last night, I exclaimed, “Oh, let’s get the chicken thighs. They are on sale.” To which I got the reply, “Who eats thighs?” So here goes – a chicken thigh recipe. This recipe is written in my journal recipe book so I’m not sure where it comes from. Sorry. I need to go back in time and make better notes about that kind of information.
chicken thighs (I usually make 2 per person even though tonight I only ate one)
olive oil (to cover the chicken)
garlic (1-3 cloves depending on your taste)
1 jar of marinated artichokes
1-2 diced tomatoes
Preheat the oven to 400 degrees. Start with a bag of chicken (or you could use a bowl) and add olive oil, drained artichokes, minced garlic, and pepper. Note: the bag method helps those who may not like to touch the chicken because then you can use tongs for all other tasks.
Spread the chicken in a pyrex-like pan.
Bake for 15 minutes. Turn the chicken and spread the tomatoes on top.
Pour over white wine. I use several large splashes. How is that for a specific recipe.
Bake for another 10 minutes. Turn the chicken again. Re-arrange the artichokes and tomatoes to get in the crevices of the chicken. Sprinkle bread crumbs over top.
Bake for another 15 minutes. Viola! Chicken Thighs.
I also made some broccolini salad. I blanched the broccolini then added some spicy olive oil (olive oil and hot pepper flakes) and lots of balsamic vinegar. I made this while the chicken soaked in artichoke goodness and then refrigerated this while the chicken baked.
I think this meal is super easy because there is plenty of down time. I also listened to a webinar while making the dinner, which made this perfect for a week night meal. I hope you enjoy! Eat those thighs (they were on sale at the Teeter in DC).