Chicken and Artichokes with Garlic Sauce

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Time in the Kitchen: 25 minutes

Course: Main Course



  • 14 cup olive oil
  • 3 tbs butter
  • 6 fillets preserved anchovy fillets sold jarred in grocery stores
  • 4 cloves garlic cloves finely chopped
  • 2 small (or 1 large) lemon zest of lemon
  • 2 lbs chicken cut to 1 inch chunks
  • 2 14 oz cans artichoke hearts drained and quartered
  • 14 cup Fresh parsley roughly chopped


  1. 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.
  2. When the anchovies have dissolved and the butter and oil is bubbling, turn off the heat and mix in garlic and lemon zest.
  3. 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.
  4. Cook the chicken for 10–15 minutes, stirring several times until done. Garnish with parsley and serve.

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