Main Dishes Mediterranean
Spanish Braised Chicken Thighs with Artichokes & Sherry
Method
Brown Chicken: Sear chicken thighs in olive oil over medium-high heat for 5 minutes until golden.
Sauté Aromatics: Add garlic, artichoke hearts, and fresh thyme, cooking for 2 minutes.
Deglaze Pan: Pour in dry sherry and chicken bone broth, scraping up caramelized bits.
Simmer Stew: Lower heat, cover, and simmer for 15 minutes until chicken is completely tender.
Chef's Tip
Nutritional Insight: This high-protein, zinc-rich dish preserves vital lean tissue whilst prebiotic artichoke fibres nourish optimal metabolic gut flora. Culinary Hack: Rub the raw chicken with a pinch of smoked paprika beforehand to add instant Andalusian depth without extra fat.
Nutrition Facts
Per serving
285
Calories
31 g
Protein
11 g
Fat
4 g
Carbs
