Lemon Chicken and Artichokes

• 8 pieces Chicken (more If Pan Will Hold)
• 6 whole Lemons
• 4 cans (14 Oz. Size) Artichokes, Quartered, More Or Less To Taste
• Salt And Pepper, to taste
• Olive Oil, For Frying The Chicken

1. Note: For the chicken, you can use bone in, boneless, white or dark, whatever you choose.
2. After experimenting, we love boneless thighs.
3. I have a large everything pan, and make a lot of large batches.
4. Make sure its a pan that has a lid.
5. First take the chicken pieces and a few at a time, brown them in the oil.
6. Do not cook, just brown a bit, removing to another plate and putting in another batch once the first is browned.
7. Salt and pepper chicken to taste.
8. While chicken is browning, wash lemons, and slice as thinly as you can with the skin on.
9. Discard seeds, Set lemons aside.
10. Open cans or defrosted cartons of artichokes and drain.
11. After all chicken has been browned, return chicken to same pan with drippings.
12. Make a layer of lemon slices on top of the chicken.
13. Make a layer of artichokes on top of that.
14. Make another layer of lemon slices on top of that.
15. Cover, cook on low for 1 hour and try not to open the top.
16. It will have a lot of lemony juice and fall apart chicken.
17. I serve this over rice, brown rice or noodles.
18. Other veggies can be substituted but they have to be in large enough pieces and thick enough to handle an hour of cooking.
19. I have added, for example, frozen veggies or thick pieces of of squash.
20. The more lemon, the better the chicken.
21. It can be made ahead and reheated as well.

chicken, lemons, artichokes, salt, olive oil

Taken from tastykitchen.com/recipes/main-courses/lemon-chicken-and-artichokes/ (may not work)