Wednesday Chicken

Chicken with Tomatoes and Artichokes
Really, not the prettiest picture of dinner. I’m trying to get everything on the table, I have no experience in “food styling”, and J is saying, “Mommy, enough with the pictures.” Well, it tasted much better than it looks.

This was a good, if quick, dinner on Wednesday. I had to hit the road at 7:00 for book club (“My Life in France” by Julia Child – loved it).

I improvised with the chicken, tomatoes and artichokes. I think those three are a great combination – but I think artichokes improve almost any meal. Even though I live in artichoke country (I even have an artichoke plant in my garden – it is HUGE, or as L would say, GIANORMOUS), if the artichokes are not a main part of a meal, I get the frozen artichoke hearts from Trader Joe’s. They require so much less work than fresh artichoke hearts and are infinitely better than canned and jarred ones.

So a quick memory of what I did with what for the 4 of us (with plenty left over):

Pan Roasted Chicken with Tomatoes and Artichoke Hearts
2 each chicken breast halves (with skin & bones on), drumsticks, thighs (or a whole chicken cut into 8 pieces)
1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1/2 cup dry white wine
1 28 oz. can whole plum tomatoes with basil
2 Tbsp. chopped fresh basil
12 oz. frozen artichoke hearts
salt, pepper and crushed red pepper to taste

Preheat oven to 375 degrees.

Season chicken pieces with salt and pepper. Heat olive oil in an oven proof pan, over high heat, and add chicken, skin side down. Brown one side and then the other. Remove chicken from the pan and add the chopped onion. Saute over medium heat for about 5 minutes. Add the garlic and continue to cook for another 2 minutes. Add the wine and deglaze the pan. Cook until almost all of the wine has evaporated. Add the tomatoes, crushing them with your fingers as you add them (or crush them before adding!) and the basil. Bring to a boil and turn down heat to a simmer. Simmer for about 10 minutes.

Meanwhile, put the artichoke hearts in a microwave safe bowl. Cook on high for about 3-4 minutes, until the artichokes are defrosted.

Add the artichokes to the tomato mixture and cook for another 2 minutes at a boil.

Add the chicken back to the pan, skin side up. Place pan in the oven and bake for 30 minutes until the chicken is cooked through.

Serve with orzo.

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