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Sunday, February 15, 2009

Chicken with Artichokes

I first made this a long time ago. It's very easy and very flavorful - perfect for using up the rest of a bottle of white wine. I prefer to use boneless chicken thighs because I think they have the most flavor, but you could substitute bone-in breasts, boneless breasts and/or drumsticks. This is best served over rice.

3-4 boneless chicken thighs (or any other cuts of chicken)
1/4 cup flour
4 cloves garlic, slivered
2 shallots
1 tbsp fresh basil
1 tbsp fresh tarragon
1 tbsp chervil
(the above herbs can be substituted with dried herbs - but if you do, only use 1 tsp of each. If you only have basil, that's ok! A touch of oregano is nice too.)
1 tbsp dijon mustard
1 cup white wine
1 cup chicken stock
3 roma tomatoes or 1/2 can diced tomatoes
1 can artichoke hearts, roughly chopped
1/4 cup chopped parsley

1. Salt and pepper the chicken and then lightly coat both sides in flour.

2. In a deep pan or dutch oven, heat the olive oil on medium high and brown the chicken on both sides. Remove chicken and set aside.

3. Reduce heat to medium and pour all but ~2 tbsp of the remaining fat from the pan. Add garlic and shallots and cook until soft. Then add the mustard and herbs. Mix well. (There should be brown bits on the bottom of the pan but be careful not to burn the garlic!)

4. Return heat to medium high and add the wine and chicken stock. Scrape the bits off the bottom of the pan.

5. Return the chicken to the pan and add the tomatoes. Reduce heat and simmer until chicken is cooked through (about 15-20 min). Depending on how much chicken you used, you may want to simmer longer to reduce the sauce a bit.

6. Add the artichoke hearts and parsley.

*Serve over rice.

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