CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN AND ARTICHOKES
Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g
SPINACH AND ARTICHOKE CHICKEN
This creamy spinach and artichoke chicken is the ultimate comfort food, but still easy enough to whip up on a busy weeknight!
Provided by Kimber
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
- Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
- Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
- Serve hot and ENJOY!
Nutrition Facts : ServingSize 1 /6 dish, Calories 413 kcal, Carbohydrate 4 g, Protein 44 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 644 mg, Fiber 2 g, UnsaturatedFat 6 g
ARTICHOKE CHICKEN PASTA
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN TERRINE
Make and share this Chicken Terrine recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Cut chicken breasts into very thin strips and set aside.
- Remove meat from chicken legs and chop very finely.
- Combine meat from chicken legs with pork and veal.
- Sauté onion in butter until soft but not brown.
- Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
- Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
- Arrange lemon slices on top and cover with foil.
- Place loaf pan in a large baking dish with once inch water.
- Bake for 1-1/2 hours.
- When done baking, remove foil and pour off fat.
- Remove lemon slices.
- Cover with fresh foil and place a weight on top.
- Chill over night in refrigerator.
CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE
This great dish I originally had in a small South Carolina restaurant and absolutely fell in love it it. We had it for lunch one day and it was totally amazing. With a little help from the waiter, who also worked in the kitchen, he was able to give me a couple of parts I couldn't figure out and after a couple of tries, I came up with what ... I think is pretty close. First off it certainly is not difficult even though it sounds like it, it is NOT quick cooking, that I admit, but it certainly ISN'T expensive and again ... ISN'T hard to do. A loaf layered with chicken, ham, mortadella, salami, artichokes and parmesan cheese. Baked slow in a water bath and then chilled. Sliced and served with a garlic herb aioli for a great lunch or light dinner. I have served this as a dinner course with a bowl of fresh soup to start, and then the terrine served over some fresh baby greens, and roasted vegetables which makes for a great light meal. If you want, this can also be sliced and then cut in half or quarters and served over some greens with the aioli for a light starter. I promise the guests will love it.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h50m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 18
Steps:
- Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
- The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
- Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
- Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
- Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
- Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
- Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
- Layer 4: Fresh basil leaves -- All of the basil leaves.
- Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
- Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
- Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
- All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
- Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
- Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
- Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!
MOSAIC CHICKEN TERRINE
A unique and sophisticated appetizer for your next party.
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 °F.
- In a small bowl, beat the eggs and add the lemon pepper and salt. Dip the chicken breasts into the egg mixture and then in the parmesan. Dip the artichoke hearts into the egg and then the parmesan.
- Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan. Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with artichoke hearts, then with basil leaves, using all of the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover with parchment paper or foil. Place a heavy weight on top of the terrine while baking to compress the layers. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes.
- Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
- In a bowl, combine the mayonnaise, garlic, dillweed, and parsley and blend with a spoon. Chill the mayonnaise mixture.
- To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices. Serve with chilled mayonnaise mixture and buttery crackers.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
CHICKEN AND ARTICHOKE TERRINE
Steps:
- 1. Preheat the oven to 325 F. 2. In a small pan over medium heat, sweat the onions in the oil until translucent but not colored. Then add the garlic and cook for one more minute. Turn the heat off and set the mixture aside. 3. Soak the bread with the cream and beaten eggs for 5 minutes. Crush with your hands until you get a paste. 4. Add the bread mixture with the ground chicken, the thyme, the chives, the spices, the salt, the pepper and the parmesan and mix well with your hands until the mixture is homogeneous. Be vigorous. 5. Then, add the cubed chicken and the pistachios and mix well, making sure that the cubed chicken is not crushed in the process. Be more gentle this time around. Set this aside. 6. In another bowl, mix the artichokes, the olives, the egg, the parmesan, the pepper and mix well. Set aside. 7. Brush a bit of olive oil inside the terrine mold and line it with parchment paper. (The oil is used so that the paper adheres well). Line your mold with overlapping slices of prosciutto, letting the extra hang over the sides of the dish. 8. Start layering the ingredients: use ¼ of the chicken mixture at the bottom of the dish, then cover the chicken mixture with a thin layer of Mortadella (two slices are fine). Repeat this step another time. 9. Layer the artichoke mixture in the middle and cover with Mortadella. On top, put two other layers of chicken and Mortadella as before. 10. Cover the meat with two slices of prosciutto, cover with the hanging parchment paper and aluminum foil. Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in oven and cook for 1-1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Leave in the refrigerator at least 24 hours before devouring. It is better 72 hours after. 11. Cut big slices and serve with crostini.
CHICKEN AND TRUFFLE TERRINE
Provided by Michael Symon : Food Network
Categories appetizer
Time 2h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.
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