GRILLED CHICKEN WITH SPINACH, ARTICHOKE, MUSHROOMS AND TOMATOES
if you can come up with a better description name let me know. I eat this all the time at my favorite resturant. It is light and GREAT--- I eat it with mashed potaotes perfectly seasoned and steamed fresh green beans. Wish I had tried to make it a long time ago!
Provided by Shawn C
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
- grill chicken on indirect heat closed grill medium heat until done.
- sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
- add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
- just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
- plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
- serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!
Nutrition Facts : Calories 317, Fat 13.4, SaturatedFat 2.2, Cholesterol 39.6, Sodium 395.4, Carbohydrate 22.5, Fiber 6.2, Sugar 6.3, Protein 23.8
SPICY PLUM CHICKEN THIGHS
Steps:
- Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.
- Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.
CHICKEN THIGHS WITH PLUM TOMATOES, SPINACH, MUSHROOMS, AND ARTICHOKE HEARTS
Chicken thighs cooked on the stove with a hearty sauce of spinach, mushrooms, artichoke hearts, garlic, and sofrito. The lower the heat, the longer the cooking time and the more tender and juicy the chicken will be. Serve with linguini: place a portion of pasta on a large plate and pile the chicken mixture on top with juices and the chunks of good stuff.
Provided by Laura Del Savio
Categories Chicken Thighs
Time 1h40m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1/4 cup oil in a heavy skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken thighs and cook, turning occasionally, until fully browned and garlic has burned slightly, about 10 minutes; the burnt garlic will add to the smoky flavor of the dish.
- Add sofrito to the skillet and stir until chicken is coated in sofrito and oil. Season with salt and pepper. Turn heat to low and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the heat and set aside.
- Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms and season with salt and pepper. Cook until mushrooms are slightly brown, adding a bit more oil if pan gets too dry, about 5 minutes. Stir in spinach and cook for 5 minutes. Add tomatoes and chicken, garlic, and sofrito mixture from the skillet; stir to mix.
- Return the skillet to the stove and turn heat to high. Pour Cabernet Sauvignon into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Transfer wine glaze to the Dutch oven; mix to combine. Add 2 cups chicken broth or more to fully cover the chicken. Reduce heat to low and simmer for at least 1 hour.
- Shortly before serving, place pine nuts in a dry skillet over medium-low heat. Cook, stirring frequently, until browned, about 3 minutes. Add pine nuts to the chicken mixture. Stir in artichoke hearts and allow to heat for 1 minute prior to serving.
Nutrition Facts : Calories 812.6 calories, Carbohydrate 25.9 g, Cholesterol 141.4 mg, Fat 51.9 g, Fiber 8.1 g, Protein 54 g, SaturatedFat 9.1 g, Sodium 1596.7 mg, Sugar 5.9 g
CHICKEN THIGHS WITH SHALLOTS & SPINACH
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.
Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN THIGHS AND MUSHROOMS IN TOMATO SAUCE
Make and share this Chicken Thighs and Mushrooms in Tomato Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet over medium heat, warm ½ tablespoon of the oil.
- Add the thighs and cook until lightly browned, about 5 minutes on each side.
- Season with ¼ teaspoon salt and pepper to taste.
- Transfer them to a 2-quart casserole.
- Add the remaining ½ tablespoon oil to the skillet; add the onions, mushrooms, bell pepper, and garlic and sauté until tender, 6-7 minutes.
- Add the tomatoes, wine, Italian seasoning, and remaining ¼ teaspoon sauce and mix well.
- Pour over the thighs.
- Bake, covered, until the chicken is no longer pink in the center, about 40 minutes.
- Sprinkle with the cheese and bake, uncovered, until the cheeses melt, about 5 minutes longer.
Nutrition Facts : Calories 335.6, Fat 21.7, SaturatedFat 6.6, Cholesterol 91.1, Sodium 479.7, Carbohydrate 10.1, Fiber 2.6, Sugar 5.9, Protein 23
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
CHICKEN THIGHS WITH BEANS , MUSHROOMS AND TOMATOES
This is a very hearty and delicious chicken dish! it's cooked on top of the stove then it finishes in the oven. If you don't have a large ovenproof skillet, then after simmering the bean mixture transfer to a large baking dish, and add in the chicken as stated. Use only stewed tomatoes for this!
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).
- Pat the chicken dry with paper towels and season with salt and pepper.
- Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.
- Pour off some of the fat in the skillet, then add in the onions, green bell pepper, mushrooms and dried chili flakes; saute for about 10-12 minutes, scraping any browned bits from the bottom of the pan (adding in the garlic the last few minutes, then continue to cook for a couple minutes more, the onions and mushrooms should be light brown).
- Add in the bacon back to the skillet, along with the stewed tomatoes with juice and the wine; bring to a boil and simmer uncovered for about 30 minutes, stirring occasionally.
- Add in the drained beans mix to combine, then season with salt and pepper to taste.
- Add/nestle in the browned chicken thighs skin side up in the mixture.
- Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through.
- Sprinkle with grated parmesan cheese and serve.
- Delicious!
Nutrition Facts : Calories 1086.8, Fat 59.3, SaturatedFat 19.2, Cholesterol 207.4, Sodium 1299.6, Carbohydrate 73.1, Fiber 14.8, Sugar 14.5, Protein 65.8
PLUM GOOD CHICKEN THIGHS
My mom gave me this wonderful, sweet, tender, tasty recipe for chicken thighs. A different twist on chicken- wonderful flavor! Pairs well with asian inspired side dishes.
Provided by Jennici
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, toss thighs with five-spice powder and salt. Finely chop green onions (enough to total 2 tbsp.) reserve for garnish. Cut remainder of onions into 1 inch pieces, set aside.
- In skillet, heat oil on medium heat. Add thighs and cook 10 minutes (or until browned/no pink), turning once. Transfer to plate.
- In drippings left in skillet, medium heat, cook 1 inch onion pieces 4 minutes (lightly browned). Stir in broth, jam, vinegar; heat to boiling.
- Reduce heat to medium, put thighs in pan for five-ten minutes or until syrupy. Turn chicken a few times to coat with syrup. Garnish with finely chopped green onions.
- Pairs well with asian themed side dishes, rice, vegetables.
Nutrition Facts : Calories 326.2, Fat 11.7, SaturatedFat 1.7, Cholesterol 94.4, Sodium 498.6, Carbohydrate 30.4, Fiber 0.7, Sugar 21.3, Protein 23.4
SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA
This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.
Provided by discoteca
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
- Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
- When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
- Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
- Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
- Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.
Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4
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