Dinner
Braised Chicken Thighs with Artichoke & Lemon
Bone-in, skin-on chicken thighs braised low and slow in white wine with fresh artichoke hearts, garlic, and olives until the meat falls from the bone and the sauce becomes silken and deep. A study in technique: sear, braise, finish—the Intermediate cook's repertoire in one dish.
1010calper serving
50gprotein
11gcarbs
79gfat
12min prep 40min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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