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Category: POULTRY MAIN DISH
Prep Time: Cook Time: Total Time:
Artichokes became a favorite of mine when my family lived in the central valley of California. They grow in huge fields that go for miles in the Castro Valley. They are beautiful thistle-like plant with big purple flowers. I like them with chicken, so here is my nod to the noble artichoke heart.
Serves 4
6-8 boneless chicken thighs or 4 (6 oz) Boneless chicken breasts
1 cup of artichoke heart quarters-canned work well
1 cup of julienned sundried tomatoes in oil
1 cup crumbled Feta cheese
½ cup chopped fresh basil
½ cup chopped fresh parsley
½ cup shallots diced coarsely
3 cloves of garlic minced or pressed
½ teaspoon dried thyme
½ cup white wine
8 oz sliced fresh mushrooms
½ cup canned cannellini beans
½ cup pecorino romano cheese
Salt & pepper to taste
Directions:
Preheat oven to 350 degrees
1. In a large skillet put 2 teaspoons of oil and brown the chicken on both sides over medium heat, approximately 5 minutes per side. Do the chicken in two batches
2. As the chicken is browned put it into a 9x13 baking dish.
3. In the same pan you browned the chicken, do not clean it out;
4. Add the shallots and garlic and cook for 3 minutes or until softened.
5. Add the mushrooms to the shallots and cook an additional 5 minutes,
stirring occasionally.
6. Add the wine to the pan to deglaze it, scraping all the bits off the bottom.
7. Mix in the basil, thyme, parsley.
8. Pour the mixture from the skillet over the chicken.
9. Layer the artichoke hearts, beans & sun-dried tomatoes over the chicken
10. Sprinkle the feta cheese & pecorino romano over the chicken
11. Place into the 350 oven and bake for 35 minutes or until chicken is at least 170 degrees internal temperature.
Serve with creamy Polenta or couscous
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MEDITERRANEAN CHICKEN & ARTICHOKE HEARTS
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Category: POULTRY MAIN DISH
Prep Time: Cook Time: Total Time:
Artichokes became a favorite of mine when my family lived in the central valley of California. They grow in huge fields that go for miles in the Castro Valley. They are beautiful thistle-like plant with big purple flowers. I like them with chicken, so here is my nod to the noble artichoke heart.
Serves 4
6-8 boneless chicken thighs or 4 (6 oz) Boneless chicken breasts
1 cup of artichoke heart quarters-canned work well
1 cup of julienned sundried tomatoes in oil
1 cup crumbled Feta cheese
½ cup chopped fresh basil
½ cup chopped fresh parsley
½ cup shallots diced coarsely
3 cloves of garlic minced or pressed
½ teaspoon dried thyme
½ cup white wine
8 oz sliced fresh mushrooms
½ cup canned cannellini beans
½ cup pecorino romano cheese
Salt & pepper to taste
Directions:
Preheat oven to 350 degrees
1. In a large skillet put 2 teaspoons of oil and brown the chicken on both sides over medium heat, approximately 5 minutes per side. Do the chicken in two batches
2. As the chicken is browned put it into a 9x13 baking dish.
3. In the same pan you browned the chicken, do not clean it out;
4. Add the shallots and garlic and cook for 3 minutes or until softened.
5. Add the mushrooms to the shallots and cook an additional 5 minutes,
stirring occasionally.
6. Add the wine to the pan to deglaze it, scraping all the bits off the bottom.
7. Mix in the basil, thyme, parsley.
8. Pour the mixture from the skillet over the chicken.
9. Layer the artichoke hearts, beans & sun-dried tomatoes over the chicken
10. Sprinkle the feta cheese & pecorino romano over the chicken
11. Place into the 350 oven and bake for 35 minutes or until chicken is at least 170 degrees internal temperature.
Serve with creamy Polenta or couscous
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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