Happy Wednesday friends!!!
I am so happy to finally say that we are settling into our new home perfectly thanks to LOTS and lots of help from my in-laws and friends around the area. It feels weird moving back home.. but in a good way. It's nice feeling welcomed back to the area..we have a lot of friends and family who live here so it really is a blessing! The views of the Hill Country still tug at my heart but we know we will be back one day!!!
Y'all my first dinner in my new kitchen was a major success!! I have two words. GAS. STOVE
Completely life changing I tell ya. The food cooks so evenly.. I am falling in love daily with all of my fancy new appliances.
About the Recipe
I came up with this recipe years ago and actually did it in the crock pot. I've tweaked it quite a few times and have now introduced Whole 30 and Gluten free components into this dish to accommodate quite a few lifestyles out there. I actually love the vibrancy and flavor the lemons bring to the chicken!!! I served mine with noodles but an angel hair pasta would complement this perfectly!!!! Yo can also swap capers out for green olives or add them in with the other veggies ( we were out) Enjoy!
Ingredients
4 chicken thighs -skin on
4 lemons ( you will use the juice, zest and skins)
1 can artichoke hearts
4 TB capers plus their juice
1/2 cup chicken broth
Almond Flour
S&P
Red pepper flakes
4 garlic cloves minced
1 shallot-diced
Parm. Cheese ( optional)
Zucchini noodles ( or you can sub for angel hair pasta)
Dry white wine
Avocado oil/ Olive oil
Method
preheat oven to 400
In a shallow dish pat your chicken dry and season them on both sides with salt and pepper. dredge each chicken in some almond flour until well coated. In a pan over medium heat add about 4 tablespoons of olive oil. Allow the pan to heat up and then place the chicken skin side down for about 5 minutes on each side ( until a nice brown forms on the skin side). Then- set the chicken aside.
Next, to the same pot add a bit of dry white wine and scrape any bits left from the chicken ( this method is called de-glazing), then add in your shallot, garlic, and zucchini noodles. Cook veggies until soft and fragrant!!!! Finally you will add in the capers, artichoke hearts, olives ( if you have some), the juice of 2 lemons- along with 1 small teaspoon of zest, the chicken broth, and 1 TBS of almond flour for thicker. Stir this together and then nestle your chicken in with the veggies ( skin side up) along with some slices of lemons.
Place the dish inside the oven for 15 minutes and then check your chicken. Depending on the oven it may need more time. Sprinkle parmesan over the chicken and serve!!!!
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