Braised Greek Chicken And Artichokes Recipes

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
• Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
• Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
• Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
• Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
• Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON

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.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy larrge skillet over medium high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
• Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
• Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
• Uncover; stir in artichokes and 2 tablespoons oregano.
• Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
• Stir in 1 Tablespoon oregano.
• Season with salt and pepper.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.

GREEK CHICKEN & ARTICHOKES

Steps:

• Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.

GREEK BRAISED CHICKEN

Steps:

• Cut chicken into serving pieces and wipe dry.
• Melt the butter in a heavy saucepan and brown chicken on all sides. remove when browned.
• Reduce heat and add onion and garlic, fry gently until transparent, add remaining ingredients. Cover and simmer for 20 minutes.
• Return chicken to the pan, cover and simmer gently for 45 minutes or until tender.
• Remove bay leaf and cinnamon bark and serve.

ORZO WITH CHICKEN AND ARTICHOKES

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.