Braised Chicken And Artichoke Hearts With Lemon Cherry Peppers And Thyme Recipes

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LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS



Braised Chicken with Artichoke Hearts, Mushrooms, and Peppers image

Categories     Chicken     Mushroom     Pepper     Braise     Sauté     Artichoke     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 1/2 tablespoons olive oil
1 whole chicken breast, halved
1/2 cup finely chopped onion
1 tablespoon minced garlic
2 tablespoons minced peperoncini (pickled Tuscan peppers)
1 red bell pepper, cut into julienne strips
1/2 pound mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
a 14-ounce can artichoke hearts, rinsed, drained, and quartered
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
3 tablespoons minced fresh parsley leaves

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON



Braised Chicken With Artichokes, Olives, and Lemon image

The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 11

1 whole chicken (3 1/2 pounds), cut into 8 pieces and patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 cloves garlic, peeled and lightly smashed
9 ounces frozen artichoke hearts, thawed and halved
6 ounces green olives, such as Castelvetrano (1 cup)
1 tablespoon chopped fresh oregano, plus leaves for serving
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 small lemon, sliced into paper-thin rounds
Cooked orzo, for serving

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
  • Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken With Artichoke Hearts image

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 tablespoon olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley or dill leaves
Sumac, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
  • Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

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Top Asked Questions

How do you cook artichoke hearts with chicken?
Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use. Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down.
How to cook chicken parmesan with artichokes?
Directions. Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any brown bits stuck to the bottom. Simmer until bubbling, 3-4 minutes. Stir in the artichokes and capers (if using) and cook for 1 minute. Swirl in the butter. give the sauce a taste and add more lemon juice...
How do you cook artichoke hearts and onions?
Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes. Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions.
What do you put on Your Chicken and artichoke salad?
Then I placed the chicken and artichoke on top, and brushed another layer of the garlic, oregano, salt, and pepper. When I added the feta, I also sprinkled Greek seasoning on top. Simply AMAZING!! Great recipe! Monica— May 29, 2012 @ 1:57 am Reply

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