Am I the only one that sometimes gets the cooking bug, gets halfway in, and then thinks “Ugh..damnit…I should have just went and sat on the couch?”. If you listen to the For Crying Out Loud podcast with Lynette Carolla and Stefanie Wilder-Taylor (which we’ll be on in the coming weeks- stay tuned! #humblebrag #YAAAAASSSS! I’m a huge fan and can hardly contain my excitement.), we’re called no-getters. No-getters aren’t necessarily terribly lazy people- we just, you know, like to sit on the couch more than your traditional go-getter. We’re a little spacey, usually a lot of fun, throw in a few swear words, and we most likely can spend days in our pajamas while we shuffle our kids off to school with a 1/2 full flask in our purses. My point is- if you’re a no-getter, this is the dish for you. Flavorful, and it will seem like you put tons of effort into it, but it takes a minimal amount of time, and looks impressive. Like that science project you helped your kids with!
A zesty dish that's a cinch to prepare, and only dirties 1 pan! Magic, I tell ya!
- 1.5 lbs. boneless chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp cornstarch
- 5 tbsp water
- 1 15 oz can quartered artichokes, drained
In a pan at least 2 inches deep (a well seasoned cast iron works great!), gently heat 2 tablespoons of olive oil, and sear chicken thighs sprinkled with salt and pepper.
Set aside once lightly browned and cooked throughout.
In a small bowl or mixing jar, combine cornstarch and water and whisk until a well combined slurry.
Add chicken stock, lemon juice, cornstarch slurry, and lemon zest to pan (no need to drain chicken juice from prior step). Stir well, and re-add chicken to pan. Sauce will thicken, and when it does, remove from heat.
Add artichokes immediately after removing pan from heat, and cover with lid until ready to serve.
Garnish with feta cheese or parsley and enjoy!