Chicken thighs with cheesy artichoke and tomato sauce
Hauts de cuisse de poulet & sauce au fromage, aux artichauts et aux tomates
Photo credit: Virginie Gosselin
Particularities
- Serves4 Portions
- Prep time15 min
- Cook time15 min
- Timeout5 mins
- FreezingFreezes well
Ingredients
- 2 tablespoons of vegetable oil
- 600g of chicken thighs
- 2 garlic cloves, chopped
- 1 cup of chicken broth
- 250g of cream cheese, diced
- 1/2 cup of grated parmesan
- 1 tablespoon of old-fashioned mustard
- 354ml of artichokes, sliced in half
- 1 3/4 cup of cherry tomatoes
- Salt & pepper, as preferred
- 4 cups of baby spinach
Steps
- Heat the vegetable oil in a large non-stick pan on medium-high heat, then grill the chiken and garlic for 5 minutes.
- Turn up the heat then add the chicken broth, cream cheese, parmesan and mustard. Stir the cheese and make sure it is melted completely.
- Add the artichokes and tomatoes then season. Bake on low heat for 10 more minutes.
- Turn off the heat, add the spinach then stir together and serve.
Recipe published on August 19, 2018
