INGREDIENTS:
8
chicken thighs, bone in, skin on
Extra Virgin Olive Oil
6 garlic cloves, roughly chopped
1 cup dry white wine
2 limes, juice of
2 cups chicken broth
1 bunch cilantro, stems removed, chopped; more for garnish
Spice Mix:
1 to 1 ½ teaspoon seasoned salt like this one
1 teaspoon sweet Spanish paprika, or hot paprika, if you like
1 teaspoon black pepper
1 tablespoon garlic powder
½ teaspoon ground nutmeg
3 Globe artichokes, large
INSTRUCTIONS:
Preheat your oven to 375
degrees F.
In a
small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh
on both sides with the spice mix. Be sure to season underneath the skin as
well. Let the chicken thighs sit in room temperature for about 15 minutes.
Brown the chicken. When ready,
heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown
the chicken thighs deeply on both sides in the heated oil. Remove from skillet
and set aside briefly.
Brown the chicken thighs deeply
on both sides in the heated oil.
Remove from skillet and set
aside briefly.
Lower the heat and deglaze the
skillet with the white wine. Let cook to reduce and then add the broth. Bring
the liquid to a simmer then add the lime juice and garlic.
Now. return the chicken to the
skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or
so.
Cover the skillet with the lid and transfer to the heated oven for 45 minutes
or until the chicken is fully cooked through.