Saturday, October 27, 2012

Chicken with Artichokes

Chicken with artichokes and tomatoes in creamy sauce.I saw this recipe on Dinner: A Love Story food blog back in March. I cooked it ones before, and again today. It is easy and delicious.

The recipe was taken down from the webpage, so my guess is that it was included in the book which Jenny Rosenstrach has recently published. I am actually thinking about getting the book, since a few recipes that I’ve used from DALS blog turned out to be nice.

I’ll just write my recollection of this chicken meal here. I know that in another half year I probably won’t remember it well, and I want to keep it in my repertoire. So I used:
  • 1.5 lb boneless skinless chicken thighs
  • 0.5 large sweet onion
  • 1 bag (12 oz) frozen artichoke hearts
  • 1 pint cherry tomatoes, cut in half
  • 1/2 glass water (or white wine)
  • 1 teaspoon lemon zest
  • 1/3 glass half-and-half
  • 1 teaspoon Dijon mustard
  • salt, pepper

Season chicken and fry it in a few tablespoons of oil, a couple of minutes on each side. Take chicken from the pan, put aside. Add chopped onion to the pan, fry for a few minutes. Add tomatoes and artichokes (I ran them under cold water for 2-3 minutes to defrost), fry for another few minutes. Add chicken, water or wine, lemon zest, salt and pepper to taste. Wait until water starts to boil, reduce heat, cover and simmer for 10-15 minutes.

Mix mustard and half-and-half, add to the pan. When it starts boiling, turn down the heat. Voila!

P.S. I think original recipe had double the mustard, but on account of Arosha I’ve decided to be on a conservative side. Danya added some hot sause to his chicken to make it spicier.
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