Lidias Chicken With Artichokes Food

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LIDIA'S CHICKEN WITH ARTICHOKES



Lidia's Chicken with Artichokes image

This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1 1/2 pounds small artichokes
Juice of 1 lemon
1 whole chicken, about 4 pounds, rinsed and patted dry, cut into 10 to 12 pieces
1 1/2 teaspoons coarse salt
6 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and crushed
1/4 teaspoon peperoncino flakes, or to taste
1 cup dry white wine
1 28-ounce can canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
  • Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
  • Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
  • Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
  • Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.

LIDIA'S ITALY CHICKEN WITH ARTICHOKES



Lidia's Italy Chicken With Artichokes image

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

1 lemon
4 cups water
1 1/2 lbs small artichokes
4 lbs chicken
1 1/2 teaspoons salt (to taste)
3 tablespoons extra virgin olive oil
5 garlic cloves, peeled and crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (to taste)
1 cup dry white wine
1 (28 ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
3 cups water
1 tablespoon chopped fresh Italian parsley

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

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