Chicken Fricassee With Tomatoes Artichokes Recipes

CHICKEN, FENNEL, AND ARTICHOKE FRICASSEE

Steps:

• Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
• Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.

ARTICHOKE AND TOMATO CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
• Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
• Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

CHICKEN FRICASSEE WITH TOMATOES & ARTICHOKES

Steps:

• Season the chicken pieces well on both sides with salt and pepper, then dredge in the flour, shaking off excess. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in 2-3 batches until golden, 3-5 minutes per side. Remove from the pan. Drain all but 1 tablespoon of oil from the pan, then add the onions and chile flakes. Stirring frequently, brown for about 3 minutes. Add garlic and saute briefly, then add the tomatoes and bay leaf. Bring to a simmer and season to taste with salt and pepper. Add the chicken pieces; trying to fit them in one layer. Return to a simmer and cover, then cook at a simmer for 20 minutes for breasts, 25-30 for legs (remove the breast pieces when they're done). Flip the chicken legs halfway through cooking. Meanwhile, steam the artichokes in a steamer or in a covered pan with a small amount of salted water until tender when pierced in the heart with a knife, 10-12 minutes. (Alternatively, blanch the artichokes in the same pot of water you're using to cook the kale for the accompanying Dino Kale Salad; it should take about 8-10 minutes.) Add the artichokes to the chicken and incorporate into the sauce. Adjust the seasoning of the sauce, remove the bay leaf and serve with buttered polenta or pasta.

CHICKEN FRICASSEE WITH TOMATO BASIL PILAF

Steps:

• Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
• While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
• When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

CHICKEN IN TOMATO ARTICHOKE SAUCE

Steps:

• In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
• Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
• Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
• Remove chicken with a slotted spoon and place on a serving platter.
• Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
• Serve.

CREOLE CHICKEN FRICASSEE

Steps:

• Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
• Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
• Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

CHICKEN FRICASSEE

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

TOMATO ARTICHOKE CHICKEN

Steps:

• Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.

CHICKEN FRICASEE

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

TOMATO AND ARTICHOKE CHICKEN BREASTS

Steps:

• Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
• Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
• In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.