Mediterranean Champagne Chicken With Artichoke Hearts And Olives Recipes

MEDITERRANEAN CHAMPAGNE CHICKEN WITH ARTICHOKE HEARTS AND OLIVES

Steps:

• Heat a large skillet on medium heat.
• Add olive oil.
• Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
• Remove chicken and set aside.
• In pan with drippings, add butter and cook until melted.
• Add champagne, and turn heat on medium high.
• Add allspice, basil, and paprika and mix well.
• Add in flour while continually stirring.
• Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
• Add artichoke hearts and olives, and turn heat back to medium.
• Return chicken cutlets to pan, spooning sauce over them.
• Lower heat and add pine nuts, lightly mixing them into mixture.
• Serve chicken with the artichoke, olive, and pine nut mixture over it.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES

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.