Chicken With Peppers And Artichokes Food

GRILLED CHICKEN WITH PEPPERS AND ARTICHOKES

Steps:

• Drain marinade from artichoke hearts; cover and refrigerate artichokes. Mix marinade and wine in shallow glass or plastic dish. Add chicken and bell pepper, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
• Heat coals or gas grill for direct heat.
• Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
• Strain marinade. Heat marinade, artichoke hearts, onions and pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.

CHICKEN WITH PEPPERS AND ARTICHOKES

Steps:

• Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
• Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
• Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.

CHICKEN WITH PEPPERS AND TOMATOES

Steps:

• Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
• Follow package instructions.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS

Steps:

• Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
• Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
• Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

ARTICHOKE CHICKEN SAUTE

Steps:

• In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES

Steps:

• Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
• Slice chicken in 1/2" wide strips.
• I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
• To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
• To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
• A little shaved Parmesan or mozzarella could be sprinkled on top.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CHICKEN, ARTICHOKES, ROASTED PEPPERS AND OLIVES

Steps:

• Cook Pasta.
• While pasta cooks.
• Add the pepper to the flour.
• Coat the chicken with the flour and pepper mixture.
• Cook garlic about 2 minutes in oil over medium low heat.
• Add chicken and cook until lightly browned.
• Add the peppers and olives, cook until just heated though.
• Add artichokes with liquid and cooked until everything is heated through.
• Serve over the pasta.

BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.