Braised Chicken With Artichoke Recipes
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Provided by Alex Witchel
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
- Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
- Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
- Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram
BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME
Even though there are not a lot of different ingredients in this braised chicken dish, those used in this recipe offer a wide range of textures and tastes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate.
- Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat.
- Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
- Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
- Remove Dutch oven and transfer chicken to a warm plate.
- Stir beans into the Dutch oven with broth and artichoke mixture.
- Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g
BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON
The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
- Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.
BRAISED GREEK CHICKEN AND ARTICHOKES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.
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- Prep the artichokes. Fill a med bowl with 4 cups cold water and squeeze with the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard out leaves using your fingers ( Save for later) With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem in tact. Remove the yellowish soft leaves and using a spoon, gently scrape away the white or purple silk like threads. Immediately place in the lemon water, to prevent browning. Slice just before placing in the skillet.
- Preheat oven to 425F. Pat chicken dry and season with kosher salt and pepper. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet over med high heat. Place chicken skin side down and sear for until golden, about 5 minutes. Turn and brown undersides until golden, about 7-8 minutes. Remove chicken and set aside. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon more butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Saute on med heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper.
- Deglaze the pan with vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard and fennel seeds, half and half, half of the fresh tarragon and 1/2 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up, and roast in a hot 425 F oven for 20-30 minutes, until golden, and thigh internal temp is 170F, or breast internal temp is 160F. If needed, broil for a couple minutes to get skin extra crispy.
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- Put chicken in an 11- to 12-inch nonstick frying pan over high heat. Lightly brown pieces, turning as needed, 3 to 5 minutes. Remove chicken from pan and set aside.
- Add onion, mushrooms, and 1/2 cup broth to pan. Stir to free browned bits, cover, and cook 5 minutes, then uncover and stir often until mushrooms are lightly browned, about 5 minutes more. Remove from heat and stir in vinegar, tomato paste, thyme, and remaining broth. Then return chicken and juices to the pan.
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- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.
- Squeeze juice from lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1” from top, then trim stem, leaving at least ½” intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.
- Preheat oven to 425°. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8–10 minutes. Transfer to a baking sheet. Wipe out pot.
- Heat remaining 2 Tbsp. oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6–8 minutes (do not turn). Transfer to baking sheet with artichokes.
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- In a large heavy skillet or shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with salt and pepper; place 4 pieces in the pan, skin side down, and cook until browned, around 4 to 5 minutes. Flip pieces over and continue cooking for 2 minutes. Remove from pan and set aside. Repeat with remaining 4 pieces – don’t clean out the pan when done!
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- Stir in the chicken stock and 2 teaspoons of the thyme. Add the chicken skin-side up (it should all fit in one layer now, as they shrink a bit when browned). Nestle artichoke hearts and olives around the chicken pieces. Cover and simmer for 15 to 20 minutes, or until the chicken reaches 165 degrees on an instant read thermometer.
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- Preheat the oven to 350°. Season the chicken with salt and pepper and dust with the flour. In a large, ovenproof skillet, melt the butter in the oil. Add the chicken thighs, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat in the pan.
- Add the onion and mushrooms to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and cook over high heat until reduced by half, about 5 minutes. Add the stock, bay leaf, thyme and artichoke hearts and bring to a boil. Return the chicken to the pan skin—side up and braise uncovered in the oven for 45 minutes, or until the thighs are cooked through.
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- Preheat oven to 375º. Combine salt, pepper and paprika and then season chicken thighs evenly all over with mixture.
- Heat a large skillet over medium-high heat and then add 4 tablespoons of butter. Place chicken skin side down and brown well, about 5 minutes. Turn and brown other side for about 3 more minutes. Do this in two batches and adjust heat accordingly as needed. Remove to a large Dutch oven with lid, or casserole dish.
- Drain off butter and wipe pan relatively clean. Add 2 more tablespoons butter and when melted, add the mushrooms. Cook and stir for about 5 minutes, adding a little more butter if dry and starting to burn. Sprinkle with flour and stir to coat for about 30 seconds. Pour in chicken stock and sherry, simmer for 2 - 3 minutes, stirring and scraping up any browned bits. Season with salt and pepper.
- Arrange the artichoke pieces around and in between the chicken thighs. Pour the mushroom-sherry sauce over the chicken and artichokes. Cover and bake for 40 to 50 minutes. Serve with rice or potatoes.
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- Preheat oven to 190°C/375°F. Add juice of half of lemon to a large bowl of water. Remove outer leaves of artichokes until you reach the pale yellow center, periodically dipping the artichoke into the lemon water to prevent browning. Peel base and stem of artichoke, then slice off the top third of the artichoke leaves. Slice in half, then use a spoon to scoop out the fuzzy center and purple prickly leaves. Slice halves into thirds. Peel and crush garlic, slice other half of lemon, and halve tomatoes.
- Pat chicken legs dry with a paper towel, then season with salt and pepper. Heat a large ovenproof frying pan over medium-high heat. Add olive oil and chicken and cook until browned on all sides. Transfer to a plate.
- Add artichokes and garlic to the same pan and sauté until golden brown. Add tomatoes and red pepper flakes and stir for approx. 1 more min. Deglaze with wine, then add olives, rosemary, and oregano. Return chicken to pan, top with lemon slices, and bring to a simmer. Cover pan with lid and transfer to oven. Cook at 190°C/375°F until chicken is cooked through and tender, approx. 30 min.
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- Saute shallots in olive oil on medium heat until translucent and slightly brown on edges, about 3-4 minutes. Add chicken thighs (do not crowd the pan) sear on both sides for about 4-5 minutes until well browned. Turn heat to medium low. Add artichokes, olives, and white wine. Mix to combine in pan and scrap any dripping off the bottom to add flavor to the broth. Place the herbs on top of the chicken. Cover and simmer on low for about 15-20 minutes until the center of chicken reaches 165 degrees F and is fully cooked.
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- Preheat the oven to 375°. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.
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