INGREDIENTS:
1 tablespoon butter
2 tablespoons extra virgin olive oil
4 to 6 chicken pieces, whatever you like or have around (thighs, chicken breast, legs, etc...)
1 can (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 large carrot, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6 to 8 ounces) baby spinach
½ cup vegetable broth
Salt and fresh ground pepper, to taste
INSTRUCTIONS:
Preheat oven to 425.
Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven. Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it aside, leaving oil in skillet.
Add artichokes, onions, and carrots to the skillet. Cook for 5 minutes or more, or until vegetables are slightly tender, stirring occasionally.
Add chopped garlic and spinach, season generously with salt and pepper. Continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes. Season to taste.
Plate and ladle liquid and veggies over chicken pieces.
(adapted from diethood.com)
