Greek Chicken Artichokes Food

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy larrge skillet over medium high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
• Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
• Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
• Uncover; stir in artichokes and 2 tablespoons oregano.
• Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
• Stir in 1 Tablespoon oregano.
• Season with salt and pepper.

GREEK ARTICHOKE CHICKEN

Steps:

• Salt and pepper the chicken thighs.
• Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
• Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through.
• Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt.
• Garnish with generous handfuls of the fresh herbs.
• Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Steps:

• Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
• Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
• Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
• Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
• Reduce the heat to low, cover and cook for 15 minutes.
• Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
• Sprinkle with the cheese and serve over rice with the lemon wedges.

GREEK CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Rinse chicken pieces and pat dry.
• Put chicken in 13 x 9 x 2 inch baking dish.
• Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
• Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
• Turn chicken over and cook for 10 minutes more.
• Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
• Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
• Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.

GREEK-STYLE CHICKEN AND ARTICHOKES

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
• Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
• Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.