DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES
My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings plus leftovers.
Number Of Ingredients 19
Steps:
- In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.
LIDIA'S ITALY CHICKEN WITH ARTICHOKES
I was watching The Today Show the other day and they had Lidia on preparing this recipe. I was so excited because I had some artichoke and didn't know what to do with them so I made this. YUM!!!!! My boyfriend absolutely loved this. He said it was one of my bests! :) I served it with baked carrots in butter, parsley and garlic salt. Which he also loved. This is defiantly a crowd pleaser.
Provided by all4him
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
- Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
- When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
- Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
- Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
- Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
- Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
- Check about a quarter way through to make sure there is enough liquid so as not to burn.
- Remove lid and allow sauce to thicken up, simmering for about 15 minutes.
Nutrition Facts : Calories 572.6, Fat 35, SaturatedFat 9, Cholesterol 138, Sodium 1026.2, Carbohydrate 20.9, Fiber 8.7, Sugar 3.9, Protein 39.5
ITALIAN CHICKEN WITH ARTICHOKES
A friend gave me this recipe years ago and it is still a favorite. It is very easy and is loaded with flavor. Serve over linguine with a salad and crusty bread. NOTE: I usually drain some oil from the salad dressing.
Provided by bayousong
Categories Poultry
Time 1h14m
Yield 1 9x13, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken pieces in a greased 9x13" baking dish.
- Arrange tomato, olives, mushrooms and artichokes on top.
- Combine salad dressing and wine; pour over all.
- Sprinkle with onion soup mix.
- Cover and bake 350 degrees for 1 hour or until chicken is done.
- Meanwhile, cook linguine.
- Remove chicken from dish.
- Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
- Arrange chicken on top and serve.
- Sprinkle with cheese if desired.
ITALIAN CHICKEN AND ARTICHOKES
From Lagniappe Recipe Contest back home in Louisiana. Great served Angel Hair pasta or flat noodles!
Provided by Justmez2
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop and measure all ingredient out first cooks up quickly!
- Drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat.
- Add chicken to skillet, cook 10 minutes on each side turning once.
- Remove chicken
- Combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly.
- Return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender.
- Add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with Parmesan cheese and serve over Angel Hair pasta or flat noodles!
CHICKEN WITH ARTICHOKES
I found this recipe in the November issue of 'Everyday Food'. My DH gave it 2-thumbs-up after the first bite. I chose not to make the coucous so I added the scallion greens to the recipe (see 'optional' note). This is the original recipe which serves one but I doubled the ingredients (and used 3 chicken breasts) and it was delicious.
Provided by dojemi
Categories Low Cholesterol
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken between 2 sheets of plastic wrap or waxed paper.
- With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.
- In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.
- Season chicken with salt and pepper.
- Coat chicken in flour, shaking off excess.
- Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.
- Remove from pan.
- To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.
- Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.
- Cook until artichokes are heated through, about 1 minute.
- Spoon over chicken.
- OPTIONAL:.
- You can serve this along-side coucous.
- Bring a small pot of salted water to boil; add coucous.
- Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
- Drain, toss with scallion greens, and serve along side chicken, if desired.
- NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.
Nutrition Facts : Calories 397.4, Fat 20, SaturatedFat 3, Cholesterol 68.4, Sodium 531, Carbohydrate 23.8, Fiber 6.6, Sugar 4.6, Protein 33
ITALIAN MOZZARELLA CHICKEN W/TOMATOES & ARTICHOKES
This is a Pinterest recipe that I adapted to my tastes that is so simple but extremely delicious. We served ours over linguine that was drizzled with a little EVOO. This dish makes a lot of liquid even though I removed seeds from tomatoes and squeezed the artichokes. It never really thickened for me but I think that is what made the chicken so tender.
Provided by Chef Petunia
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place tomatoes, garlic and artichoke hearts in a bowl. Drizzle with olive oil and then add the sugar, S&P and flour. Mix well. Butter a 13x9 glass baking dish and add chicken breasts; season with additional S&P; then add the tomato mixture around the chicken breasts.
- Bake chicken for about 50 minutes or until almost done. Remove from oven and add the shredded mozzarella cheese and fresh basil leaves. Bake for an additional 10 minutes or until cheese is browned and bubbly. Serve over a bed of pasta, if desired.
Nutrition Facts : Calories 365.4, Fat 16.6, SaturatedFat 5.4, Cholesterol 97.6, Sodium 375.4, Carbohydrate 20.1, Fiber 9.5, Sugar 4.4, Protein 35.3
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ITALIAN CHICKEN AND ARTICHOKES RECIPE
From sunset.com
5/5 (1)Estimated Reading Time 50 secsServings 4Calories 315 per serving
- In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.
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- Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.
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