Donna Giblins Artichoke Chicken Recipe 45

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DONNA GIBLIN'S ARTICHOKE CHICKEN RECIPE - (4/5)



Donna Giblin's Artichoke Chicken Recipe - (4/5) image

Provided by ILUV2COOK-3

Number Of Ingredients 16

3 1/2-4 pound chicken legs and thighs
1 cup artichoke hearts (halved)
1 medium onion (cut into chunks - to match the artichokes)
1 pound white button mushrooms (halved or quartered)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons brown mustard
4 cloves garlic (minced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Salt and pepper to taste

Steps:

  • Place chicken, skin side up, in a baking pan. Season with salt, pepper, garlic powder, and onion powder. Distribute onion, artichoke and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken. Bake at 350º for 1 1/2 hours, basting every 1/2 hour.

LIDIA'S CHICKEN WITH ARTICHOKES



Lidia's Chicken with Artichokes image

This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1 1/2 pounds small artichokes
Juice of 1 lemon
1 whole chicken, about 4 pounds, rinsed and patted dry, cut into 10 to 12 pieces
1 1/2 teaspoons coarse salt
6 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and crushed
1/4 teaspoon peperoncino flakes, or to taste
1 cup dry white wine
1 28-ounce can canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
  • Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
  • Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
  • Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
  • Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.

CHICKEN WITH ARTICHOKES



Chicken with Artichokes image

Categories     Chicken     Poultry     Vegetable     Sauté     Dinner     Spring     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 lemon, halved
12 baby artichokes
3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
20 pearl onions, blanched 1 minute in boiling water, peeled
1/4 cup red wine vinegar
1/2 cup water
3 large garlic cloves, peeled
2 bay leaves
1/4 cup chopped fresh Italian parsley

Steps:

  • Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with remaining artichokes.
  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated, about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is tender, about 30 minutes. Discard bay leaves.
  • Transfer chicken and vegetables to platter. Sprinkle with parsley and serve.

ARTICHOKE CHICKEN



Artichoke Chicken image

This artichoke chicken is the most flavorful chicken you will ever have in your life. It melts in your mouth and is to die for!

Provided by Amanda Bibb

Categories     Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 6

cooking spray
1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with cooking spray.
  • Mix together artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper in a medium bowl. Place chicken in the prepared baking dish; cover chicken evenly with artichoke mixture.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

CHICKEN WITH ARTICHOKES



Chicken With Artichokes image

I found this recipe in the November issue of 'Everyday Food'. My DH gave it 2-thumbs-up after the first bite. I chose not to make the coucous so I added the scallion greens to the recipe (see 'optional' note). This is the original recipe which serves one but I doubled the ingredients (and used 3 chicken breasts) and it was delicious.

Provided by dojemi

Categories     Low Cholesterol

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 boneless skinless chicken breast
4 teaspoons olive oil, separated
salt and pepper, to taste
1 tablespoon all-purpose flour
2 garlic cloves, sliced thin
2 scallions, sliced thin, separated (see note)
1/2 cup water
1/2 cup artichoke heart, packed in water
4 sun-dried tomatoes, packed in oil, drained, and slivered

Steps:

  • Place chicken between 2 sheets of plastic wrap or waxed paper.
  • With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.
  • In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.
  • Season chicken with salt and pepper.
  • Coat chicken in flour, shaking off excess.
  • Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.
  • Remove from pan.
  • To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.
  • Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.
  • Cook until artichokes are heated through, about 1 minute.
  • Spoon over chicken.
  • OPTIONAL:.
  • You can serve this along-side coucous.
  • Bring a small pot of salted water to boil; add coucous.
  • Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
  • Drain, toss with scallion greens, and serve along side chicken, if desired.
  • NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.

Nutrition Facts : Calories 397.4, Fat 20, SaturatedFat 3, Cholesterol 68.4, Sodium 531, Carbohydrate 23.8, Fiber 6.6, Sugar 4.6, Protein 33

ARTICHOKE AND TOMATO CHICKEN



Artichoke and Tomato Chicken image

This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!

Provided by Allrecipes Member

Categories     Italian Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce

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!

Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g

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