Braised Chicken & Baby Artichokes

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

Ratoutille

Ratoutille

Ingredients:

2 tablespoons olive oil or cooking oil
2 small Frieda’s® Elephant Garlic Cloves, minced
1 medium onion, halved, thinly sliced, and separated into rings
1 medium eggplant, peeled and cut into 1-in. cubes 1 28-ounce can stewed tomatoes or whole peeled tomatoes, cut up (do not drain)
1 cup red or white wine
2 Frieda’s® Bay Leaves
2 tablespoons Frieda’s® Fresh Basil, chopped, or 2 teaspoons dried basil, crushed
2 tablespoons Frieda’s® Fresh Rosemary, chopped, or 2 teaspoons dried rosemary, crushed
1 tablespoon Frieda’s® Fresh Dill, chopped, or 1 teaspoon dried dill
½ teaspoon freshly ground black pepper
1 large green pepper, cut into thin strips 1 red pepper, cut into thin strips (optional) 2 medium zucchini, cut into 1-in thick slices
½ to 1 cup water or vegetable broth
Grated Parmesan cheese

Steps

Heat oil in a Dutch Oven or 3-quart saucepan. Sauté garlic and onion in oil until onion is tender but not brown. Add eggplant, undrained tomatoes, wine, bay leaves, basil, rosemary, dill, and pepper. Cover and bring to boiling; reduce heat and simmer, partially covered, for 30 minutes. Add pepper strips and zucchini pieces; add more water or broth if necessary to cover vegetables. Simmer, partially covered, for 15 to 20 minutes more until vegetables are tender. Discard bay leaves. Sprinkle generously with grated parmesan just before serving. Serve as a vegetable side dish with fish or poultry, or over omelets, poached meats or fish.

Pasta Y Fagioli

Pasta Y Fagioli

Ingredients:

5 slices bacon, chopped
1 cup chopped onion
2 cloves garlic, minced
¼ cup chicken broth
2 cups collard greens or mustard or turnip greens, chopped
1 tablespoon Frieda’s minced Fresh Basil
2 teaspoons Frieda’s minced Fresh Marjoram
¼ – ½ teaspoon crushed red pepper flakes
6 ounces penne or rotini pasta, cooked according to package directions and drained
1-11-ounce package Frieda’s Black-Eyed Peas, cooked according to package directions and drained
Salt and pepper to taste
1 ½ tablespoons olive or vegetable oil
Shredded Parmesan cheese

Steps

In a large skillet cook bacon until crisp. Remove from pan, reserving 1 tablespoon of the drippings in pan. Add onion and garlic to skillet; saute for 2 minutes. Add chicken broth and collard greens, basil, marjoram and red pepper flakes. Cover and simmer for 10 to 15 minutes for collard greens, 7 to 10 minutes for mustard greens, or 8 to 15 minutes for turnip greens, until tender. In a large bowl toss together pasta, Black-Eyed Peas, greens mixture, bacon, salt and pepper and olive oil. Sprinkle generously with Parmesan cheese; serve immediately.

Sautéed Vegetable Polenta

Sautéed Vegetable Polenta

Ingredients

2 tablespoons olive oil
1/4 cup chopped red onion
1 tablespoon chopped Fresh Basil
2 teaspoons chopped Fresh Rosemary
1 clove garlic, minced
1 Japanese Eggplant, peeled and chopped
1/3 cup diced yellow or green bell pepper
1/2 cup ripe tomato, diced
Salt and Pepper to taste
1 16-ounce package Frieda’s Polenta (Original, Sun Dried Tomato, or Wild Mushroom)
Grated Parmesan cheese, or shredded mozzarella cheese

Steps

In skillet, heat oil. Sauté onion, basil, rosemary, and garlic 2 minutes. Stir in eggplant, bell pepper, and tomato. Sauté 5 minutes, or until vegetables are tender, adding a few tablespoons water if mixture sticks to pan. Season with salt and pepper.

Cut polenta into 1/4-inch thick circles. Cut circles into halves. Place on greased baking sheet. Brush lightly with olive oil. Broil a few inches from heat 4 minutes.

Spoon some vegetable mixture over each piece of polenta. Top with cheese. Broil until cheese melts. Serve immediately.

Tips: You can prepare polenta and filling up to 2 hours ahead. Let stand, covered, at room temperature until serving time. Then just top with cheese, then broil until cheese is melted and polenta is heated through.