Chicken Thighs with Artichoke Hearts Recipe - Adams Fairacre Farms
A wonderful combination of flavors for chicken thighs including mushrooms, sofrito, spinach, pine nuts and a wine glaze
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Cooking tools:
- Dutch oven
- Cast iron skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Colander
Ingredients
- 1/4 cup Olive oil
- 4 cloves Garlic, minced
- 6 Bone-in chicken thighs
- 2 tbsp Sofrito
- Salt, to taste
- Black pepper, to taste
- 1 tbsp Olive oil
- 8 oz Baby portobello mushrooms, sliced
- 10 oz Baby spinach
- 4 Plum tomatoes, cored and chopped
- 3/4 cup Cabernet Sauvignon
- 2 cups Chicken broth, or as needed
- 1/2 cup Pine nuts
- 8 oz Artichoke hearts, drained and quartered
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