Kamut Spirals With Chicken Artichoke Wine Sauce Food

CHICKEN AND ARTICHOKES IN WINE SAUCE

Steps:

• Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
• While cooking, dredge the chicken in the flour and sprinkle with salt.
• Remove the artichokes from the skillet and transfer to a plate. Set aside.
• Melt the remaining butter in the skillet along with the remaining olive oil.
• Saute the chicken pieces in this mixture until golden brown on both sides.
• Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
• Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
• Stir well to coat everything with the wine sauce.
• Transfer to a plate and squeeze with fresh lemon juice.
• That's it!

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
• Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
• Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
• Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.