Chicken Potato And Artichoke Torta Recipes

CREAMY CHICKEN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 375°F. In a medium bowl, combine the artichokes, Parmesan cheese, mayonnaise, garlic powder, Italian seasoning, salt, and crushed red pepper.
• Place chicken in a greased 9x13 inch baking dish. Spread with artichoke mixture.
• Sprinkle evenly with the shredded cheese.
• Bake, uncovered, for 30-35 minutes or until chicken is cooked and cheese is bubbling.

ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE

Steps:

• Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
• In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
• Position the rack on the center of the oven and preheat the oven to 350 degrees F.
• Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
• Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
• Divide the kale among plates and top with the chicken and vegetables.

ROASTED CHICKEN THIGHS WITH POTATOES, ARTICHOKES AND LEMON

Steps:

• Preheat oven to 450.
• Lightly oil a heavy-duty rimmed baking sheet.
• Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes.
• Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well.
• Thinly slice half the lemon and juice the other half.
• Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper.
• Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well.
• When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.
• Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes.
• Divide the thigs and vegetables among four plates.
• Drizzle each serving with the lemon vinaigrette.