- 1/2 pound boneless, skinless chicken thighs, fat trimmed
- Salt and pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 pound Yukon gold potatos, peeled and cut into 1 1/2-inch cubes
- 1 (8 oz.) package frozen artichoke hearts
- 2 cloves garlic, crushed
- 1 lemon
- calories 284
- fat 15 g
- satfat 2 g
- protein 17 g
- carbohydrate 18 g
- fiber 5 g
- cholesterol 49 mg
- sodium 402 mg
How to Make It
Rinse chicken and pat dry; season with salt and pepper. Spread flour in a shallow bowl and dredge each piece of chicken on both sides. In a large pan over medium-high heat, warm olive oil. Add chicken and fry, turning once, until golden brown on both sides (but still raw inside), 8 minutes. Transfer Friday chicken to a slow cooker.
Reduce heat on stove to medium and add wine to pan (it will steam vigorously). With a wooden spoon, scrape up any browned bits that cling to pan. Bring to a boil, then pour liquid into slow cooker.
Add broth, potatoes, artichoke hearts and garlic to slow cooker. Peel two 3-inch strips of lemon peel and add to slow cooker, along with juice from lemon.
Turn slow cooker to high. Cook until chicken and potatoes are cooked through and tender, 2 hours and 15 minutes. Serve hot.