From Simply Delicious
1. In a bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess In a large skillet, heat oil over medium heat. In batches, brown chicken thighs on both sides. Transfer to a 4-qt slow cooker.
2. Sprinkle garlic, lemon peel, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until the chicken is tender. Remove the bay leaf.
3. Reserve four chicken thighs for Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix remolata ingredients in a small bowl. Sprinkle over the chicken and artichoke mixture.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 581 | ||
Calories from Fat: 323 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 334.9mg | 12 % | |
Potassium 661.6mg | 17 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.7g | ||
Protein 44.6g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 581
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