Greekartichokechicken Recipes

GREEK ARTICHOKE CHICKEN

Steps:

• Salt and pepper the chicken thighs.
• Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
• Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through.
• Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt.
• Garnish with generous handfuls of the fresh herbs.
• Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.

GREEK-STYLE CHICKEN AND ARTICHOKES

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
• Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
• Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Steps:

• Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
• Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
• Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
• Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
• Reduce the heat to low, cover and cook for 15 minutes.
• Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
• Sprinkle with the cheese and serve over rice with the lemon wedges.