French Country Chicken With Herbs And Honey
- 4 bone-in skin-on chicken breast halves
- salt and pepper
- 1 tablespoon vegetable oil
- 1 (9 ounce) box frozen artichoke hearts, thawed
- 1/2 cup low sodium chicken broth
- 2 tablespoons honey
- 2 teaspoons herbes de provence (see note)
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 teaspoons white wine vinegar (see note)
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
- 2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.
chicken, salt, vegetable oil, frozen artichoke, chicken broth, honey, unsalted butter, white wine vinegar
Taken from www.food.com/recipe/french-country-chicken-with-herbs-and-honey-377278 (may not work)