Tarragon Chicken Artichoke Bake

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 336.9

Total Fat: 9.5 g
Cholesterol: 124.4 mg
Sodium: 463.4 mg
Total Carbs: 16.6 g
Dietary Fiber: 3.8 g
Protein: 35.4 g

View full nutritional breakdown of Tarragon Chicken Artichoke Bake calories by ingredient

Introduction

This is adapted from a recipe that my husband liked to make years ago. It is now GF and lower in calories. This is adapted from a recipe that my husband liked to make years ago. It is now GF and lower in calories.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 4

Ingredients

8 thigh, bone and skin removed Chicken Thigh

8 fl oz White Wine

1 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup

0.25 cup cassava flour (by JENNIFERR17)

1 tsp Tarragon, ground

.5 cup Parmesan Cheese, grated

1 package (9 oz) Artichokes, frozen

2 tsp Grey Poupon Dijon Mustard

1.5 cup, sliced Onions, raw

Directions

Defrost and Heat artichokes in microwave
Brown the chicken thighs in olive oil, place in baking dish
Spread Artichokes around the chicken in baking pan
Caramelize Onions and place on top of chicken & artichokes
In same pan, add wine and reduce by half
Mix Cassava four with 1/2 cup of broth
Add flour mixture, tarragon, mustard remaining broth to pan
Once thickened, add Parmesan cheese
Season with salt and pepper
Pour sauce over the chicken and vegetables
Sprinkle some Parmesan on top and bake for 30 minutes.

Serving Size: 2 Chicken Thighs, artichokes and onions

Number of Servings: 4

Recipe submitted by SparkPeople user MOMOF2NJ.