Braised Chicken and Artichokes
Baby artichokes require some trimming, but you won’t need to wrestle with removing the choke, which is negligible in the small vegetables. The rewards will be well worth your efforts. Out of season, you can use 1 1/2 cups thawed, frozen artichoke hearts or drained marinated hearts, and add them with the tomatoes.
Baby artichokes require some trimming, but you won’t need to wrestle with removing the choke, which is negligible in the small vegetables. The rewards will be well worth your efforts. Out of season, you can use 1 1/2 cups thawed, frozen artichoke hearts or drained marinated hearts, and add them with the tomatoes.
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1 lemon halved
- 2 tbs. olive oil
- 3 plum tomatoes seeded and chopped
- 1 lb. baby artichokes
- 3 tbs. all-purpose flour
- salt and freshly ground pepper to taste<br>
- 2 each skinless, bone-in chicken
- 4 garlic cloves slivered
- 1 shallot slivered
- 1 tbs. minced fresh basil
- 1 tbs. minced fresh tarragon
- 1 tbs. minced fresh flat-leaf parsley
- 1 tbs. dijon mustard
- Carbohydrate 14.0382263480487 g
- Cholesterol 76.6666666666667 mg
- Fat 15.7000647591667 g
- Fiber 5.70833139518243 g
- Protein 22.5016717498391 g
- Saturated Fat 4.45986331997778 g
- Serving Size 1 1 serving (274g)
- Sodium 147.663360189303 mg
- Sugar 8.3298949528663 g
- Trans Fat 1.41163387219444 g
- Calories 285 calories
Step-by-step
- Fill a large bowl with water and add the juice of 1/2 lemon.
- Trim the stem of each artichoke. Snap off the outer leaves until you reach the tender inner leaves. Cut off the top one-third of the artichoke. Halve the artichokes lengthwise and, if they seem large, cut each half in half. Add the artichokes to the lemon water.
- Spread the flour on a plate and season well with salt and pepper. Lightly toss the chicken in the seasoned flour, shaking off the excess.
- In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until lightly browned, 4 to 6 minutes total. Transfer to a platter and season with salt and pepper.
- Pour off all but 2 Tbs. of the fat from the pan. Add the garlic and shallot to the pan and sauté until softened, 1 to 2 minutes.
- Stir in the basil, tarragon, parsley and mustard. Add the wine and broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes.
- Return the thighs and drumsticks to the pan, reduce the heat to medium and simmer for 10 minutes.
- Add the breasts and cook for 10 minutes more.
- Drain the artichokes, add to the pan, and cook until the chicken is opaque throughout and the artichokes are tender, about 10 minutes more.
- Adjust the seasoning with more lemon juice, as needed. Transfer to a deep platter and serve immediately. Serves 4 to 6.
A Weeknight Wonder: Braised Chicken and Artichokes
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Dinner often feels like a race against the clock, a whirlwind of homework help, bath time chaos, and the ever-present to-do list looming overhead. But sometimes, amidst the whirlwind, a culinary miracle occurs – a simple yet elegant recipe that not only tastes amazing but also comes together surprisingly quickly. This braised chicken and artichoke recipe is one of those miracles. It's a weeknight lifesaver, a dish that’s both sophisticated enough to impress guests and easy enough for a Tuesday night.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and obscure ingredients; this dish focuses on fresh, flavorful components that work together in perfect harmony. The chicken, braised in a rich broth with fragrant herbs, becomes incredibly tender and juicy. The artichokes, with their subtly sweet and slightly tangy flavor, add a lovely counterpoint to the richness of the chicken. The whole experience comes together beautifully in under an hour – leaving you with time to enjoy your delicious meal with your loved ones.
What I particularly love about this recipe is its versatility. It’s a blank canvas for creative expression. Feel free to experiment with different herbs and spices to tailor the flavors to your liking. A sprinkle of red pepper flakes adds a touch of heat, while a squeeze of lemon juice at the end brightens up the dish. The combination of chicken and artichokes is a classic for a reason: it's satisfying, elegant, and perfect for any occasion – from a casual weeknight dinner to a more formal gathering.
The preparation itself is remarkably straightforward. I often prep the artichokes ahead of time, trimming them while catching up on emails or listening to a podcast. This way, the actual cooking time is significantly reduced, saving me precious minutes on a busy evening. The process of browning the chicken in a pan adds a beautiful depth of flavor, and the subsequent braising ensures that the chicken remains incredibly moist and tender. I find myself using this recipe at least twice a month, and it never fails to satisfy both my family and myself.
Beyond the culinary satisfaction, this recipe has a deeper meaning for me. It represents a commitment to creating delicious and healthy meals for my family, even amidst the demands of a busy schedule. It's a small act of self-care, a chance to disconnect from the hustle and bustle of daily life and focus on something nourishing – both for my body and my soul. In a world where convenience often trumps quality, this recipe is a reminder that wholesome, flavorful meals are achievable, even when time is of the essence.
This Braised Chicken and Artichokes recipe is more than just a recipe; it’s a testament to the power of simple ingredients and efficient cooking techniques. It’s a culinary hug on a busy night, a reminder that even in the midst of chaos, we can create something beautiful and delicious. So, the next time you find yourself short on time but yearning for a flavorful and satisfying meal, give this recipe a try. It’s a culinary shortcut to happiness – a delicious detour from the daily grind.
Ingredients I like to keep on hand for this recipe:
- Chicken: I prefer bone-in, skinless chicken thighs and breasts for optimal flavor and moisture.
- Artichokes: Fresh baby artichokes are ideal, but frozen artichoke hearts work well in a pinch.
- Herbs: Fresh basil, tarragon, and parsley provide an aromatic base.
- Wine: Dry white wine adds a delightful complexity to the sauce.
- Broth: Chicken broth contributes to the richness of the braising liquid.
- Other Staples: Olive oil, garlic, shallots, Dijon mustard, salt, and pepper are essential pantry items.
Tips for Success:
- Prep Ahead: Trim the artichokes ahead of time to save time on busy weeknights.
- Don't Overcrowd the Pan: Cook the chicken in batches to ensure even browning.
- Deglaze the Pan: Scrape up the browned bits from the pan to add depth of flavor to the sauce.
- Simmer Gently: Low and slow braising is key to tender chicken.
- Adjust Seasoning: Taste and adjust the seasoning to your preference before serving.
This Braised Chicken and Artichokes recipe is a true culinary treasure – a testament to the simple elegance of fresh ingredients and efficient cooking. It's a recipe that nourishes both body and soul, a comforting reminder that even amidst the whirlwind of daily life, we can create something delicious and meaningful.
