it’s exactly one month until our wedding! and you want to know what that means? no carbs for a month! okay, not no carbs, but very little carbs.
i’m loving it, jason is cheating (well he’s not technically cheating because he never fully agreed to participate, but one of my gifts from this weekend was a loaf of white bread, so he is enjoying that). so today’s meal is on the lower carb side, but it makes up for it by having a flavorful sauce and lots of cheese!
Lemon Artichoke Chicken in a White Wine Sauce
Recipe type: Main Dish
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1½ lb chicken thighs
- salt and pepper to taste
- 2 red peppers, sliced in thin strips
- 1 large red onion, sliced thinly
- ½ cup dry white wine
- juice from ½ a lemon
- ½ cup kalamata olives
- 2 cups small artichoke hearts, cooked, then halved
- ¾ cup parmesan cheese, shredded
- 2 tablespoons parsley, chopped
Instructions
- Preheat oven to 375.
- Heat olive oil in a large dutch oven. Add chicken, sprinkle with a generous dose of salt and pepper, and brown on both sides. Transfer chicken to a plate.
- Into dutch oven, add red pepper and onion. Cook until soft, then add white wine and lemon juice. Scrape vegetables and remaining chicken bits form the bottom of the pan.
- Add olives and artichoke hearts, mixing well. Cook for an additional 3-4 minutes. Transfer chicken back into pot. Place entire pot in oven for 15 minutes.
- Remove from oven and mix in cheese and parsley. Taste and add salt and pepper, if needed.
adapted from cast iron skillet cookbook.
*recipe rephotographed February 2014.
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