Braised Greek Chicken And Artichokes Recipe - Cooking Index
Braised Greek Chicken And Artichokes Recipe - Cooking Index
It's easy to keep the Greek theme going by starting with stuffed grape leaves, widely available at supermarkets. Accompany the chicken with orzo and steamed baby carrots with mint. Finish with purchased cheesecake.
Type: Chicken, Poultry| 1 tablespoon | 15ml | Olive oil |
| 4 | Chicken breast halves with skin and bones | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Marinated artichoke hearts - (6 oz ea) - drained | |
| 2 tablespoons | 30ml | Reserved artichoke marinade - reserved |
| 3/4 cup | 177ml | Canned low-salt chicken broth |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1/4 teaspoon | 1.3ml | Dried crushed red pepper |
| 3 tablespoons | 45ml | Chopped fresh oregano |
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saute chicken until browned on all sides, about 10 minutes.
Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes.
Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2001
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