Frieda's Specialty Produce - Braised Chicken and Baby Artichokes

Servings: 4-6

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Braised Chicken & Baby Artichokes

Ingredients

1 lemon, halved
1 pound Fiesole Baby Purple Artichokes or Baby Green Artichokes
3 tablespoons all-purpose flour
Salt and freshly ground pepper, to taste
2 each skinless, bone-in chicken breast halves, thighs, and drumsticks (Frieda’s tip: Buy a whole chicken to cut up, saving wings and other leftover pieces for making chicken stock later.)
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 Shallot, thinly sliced
1 tablespoon minced  Fresh Basil
1 tablespoon minced Fresh Tarragon
1 tablespoon minced fresh flat-leaf parsley, minced
1 tablespoon Dijon mustard
1 cup dry white wine
1/2 cup chicken broth
3 plum tomatoes (or 2 large Heirloom Tomatoes to add even more color), seeded and chopped

Steps

Fill large bowl with water and add juice of 1/2 lemon. Remove outer leaves of artichokes to get to pale yellow part. Trim stem of each artichoke. Cut off top 1/3 of artichokes. Halve lengthwise, then place in lemon water.

Spread flour on a plate; season well with salt and pepper. Lightly toss chicken in seasoned flour, shaking off excess. In large pan or skillet, heat oil over medium-high heat. Add chicken and cook, turning once, until lightly browned, 4 to 6 minutes total. Transfer to platter and season with salt and pepper.

Pour off all but 2 tablespoons of fat from pan. Add garlic and shallot, then sauté until softened, 1 to 2 minutes. Stir in basil, tarragon, parsley and mustard. Add wine and broth, then bring to a boil, stirring to scrape up browned bits from pan bottom. Add tomatoes.

Return thighs and drumsticks to pan, reducing heat to medium and simmering 10 minutes. Add breasts and cook 10 minutes more. Drain artichokes, add to pan, and cook until chicken is opaque throughout and artichokes are tender, about 10 minutes more. Adjust seasoning with more lemon juice, as needed. Transfer to deep platter and serve immediately.

Source: Williams-Sonoma

Analyzed to serve 6. Calories 280, Total Fat 11g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 120mg, Sodium 260mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 2g, Protein 28g, Vitamin C 20%, Iron 10%, Potassium 527mg