Creamy Artichoke Baked Chicken Thighs With Lemon White Wine Sauce
Serves 10 (can be easily halved)
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Tongs
Ingredients
- 10 boneless and skinless thighs
- 1 ½ C mayonnaise
- 1 C lightly grated (use a zester) parmigiana reggiano cheese
- 1 can artichoke hearts drained and chopped
- 1 T fresh thyme leaves
- 1 T fresh chopped flat leaf parsley
- Zest of 1 lemon
- ½ t fresh grated nutmeg
- 1 t kosher salt + more for chicken and for wine sauce
- ¼ t black pepper + more for chicken and for wine sauce
- ½ C white wine
- 1/3 C fresh squeezed lemon juice
- 3 T butter
- 2 whole sprigs of thyme
- 1 T cornstarch and 2 T water
- 3 T good fresh olive oil (make sure it has no odor)
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