Best 4 Braised Chicken And Artichoke Hearts With Lemon Cherry Peppers And Thyme Recipes
Tantalize your taste buds with a delectable culinary journey as we present a symphony of flavors in our Braised Chicken and Artichoke Hearts recipe article. Embark on a sensory adventure where tender chicken mingles with succulent artichoke hearts, all enveloped in a tantalizing tapestry of lemon, cherry peppers, and thyme.
Immerse yourself in a world of culinary delight as we guide you through three enticing recipes. Discover the art of braising, a technique that transforms humble ingredients into melt-in-your-mouth masterpieces. Master the art of creating a rich and flavorful sauce that elevates the dish to new heights. And for a vegetarian twist, explore our Artichoke Hearts with Lemon and Thyme recipe, a symphony of flavors that will leave you craving more.
CHICKEN WITH PEPPERS AND ARTICHOKES
Looking for dinner using Progresso® marinated artichoke hearts? Then check out this great dish served with chicken and bell peppers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
- Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
- Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.
Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME
Even though there are not a lot of different ingredients in this braised chicken dish, those used in this recipe offer a wide range of textures and tastes.
Provided by Chef John
Categories Chicken Thighs
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate.
- Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat.
- Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
- Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
- Remove Dutch oven and transfer chicken to a warm plate.
- Stir beans into the Dutch oven with broth and artichoke mixture.
- Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Tips:
- Use a heavy pot or Dutch oven: This will help to evenly distribute the heat and prevent the chicken from sticking.
- Brown the chicken before braising: This will help to develop flavor and color.
- Use a variety of vegetables: This will add flavor and texture to the dish.
- Use a good quality broth: This will make a big difference in the flavor of the dish.
- Simmer the chicken for at least 1 hour: This will help to tenderize the chicken and allow the flavors to meld.
- Serve the chicken with rice, pasta, or potatoes: This will help to soak up the delicious sauce.
Conclusion:
Braised chicken and artichoke hearts with lemon, cherry peppers, and thyme is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the vegetables are cooked to perfection. The lemon, cherry peppers, and thyme add a bright and herbaceous flavor to the dish. This dish is sure to be a hit with your family and friends.
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