Roast Chicken With Jerusalem Artichokes And Lemons Recipes

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ROAST CHICKEN WITH JERUSALEM ARTICHOKES AND LEMONS



Roast Chicken with Jerusalem Artichokes and Lemons image

Chicken marinated with lemon and tarragon, then roasted with Jerusalem artichokes.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 3h55m

Number Of Ingredients 14

350 g Jerusalem artichokes (peeled and cut into quarters lengthways)
3 tbsp tbslemon juice
8 chicken thighs (or a mix of legs and thighs)
12 shallots (quartered lengthways)
12 garlic cloves (sliced)
1 lemon (cut in half, lengthways and then thinly sliced)
1 tsp saffron threads
50 ml olive oil
150 ml cold water
1 tbsp. pink or mixed peppercorns (slightly crushed)
10 g fresh thyme (chopped)
20 g fresh tarragon (chopped)
2 tsp salt
1/2 tsp black pepper

Steps:

  • Cook Jerusalem artichokes in a medium pot half-filled with water and half of the lemon juice for 10 minutes after the water boils. They should be tender but not too soft. Drain and cool.
  • In a large bowl combine cooked Jerusalem artichokes, chicken pieces, shallots, garlic, tarragon, thyme, lemon slices, saffron, salt, peppercorns, pepper, oil and water.
  • Mix everything with your hands (wear gloves if you don't like touching meat) until all ingredients are evenly coated with the marinade.
  • Cover and let marinade overnight or at least for 2-3 hours.
  • Preheat the oven to 220C/420F and roast the chicken for 30 minutes. Then cover with a lid or tin foil and cook for 15 minutes longer. (If your chicken is cooked but the skin remains a little too pale, turn your broiler on and broil for 1-2 minutes for a beautiful finish.)
  • Remove from the oven and sprinkle with remaining lemon juice.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

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