Best 2 Braised Chicken With Artichokes And Peas Recipes
Indulge in a delightful culinary journey with our Braised Chicken with Artichokes and Peas recipe. This delectable dish combines the savory flavors of chicken, artichokes, and peas in a rich, flavorful sauce. Prepared using simple, wholesome ingredients, this recipe promises a satisfying meal that tantalizes your taste buds. Additionally, we present a collection of scrumptious chicken recipes that cater to various tastes and preferences. From the classic Southern Fried Chicken to the tantalizing Chicken Piccata, each recipe offers a unique taste experience. Whether you're a seasoned cook or a novice in the kitchen, our recipes provide easy-to-follow instructions that guide you through the cooking process effortlessly.
Here are our top 2 tried and tested recipes!
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Provided by Alex Witchel
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
- Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
- Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
- Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram
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 variety of artichokes. Fresh artichokes are best, but canned or frozen artichokes can also be used. If using fresh artichokes, choose small to medium-sized ones with tightly closed leaves.
- Trim the artichokes properly. Cut off the stem and the top third of the artichoke. Then, use a spoon to scoop out the fuzzy choke from the center.
- Cook the artichokes thoroughly. Artichokes should be cooked until they are tender but still hold their shape. This usually takes about 15 minutes if steaming or boiling, or 20-25 minutes if roasting.
- Use a flavorful broth. The broth that you use to braise the chicken will add a lot of flavor to the dish. Choose a broth that you like the taste of, such as chicken broth, vegetable broth, or white wine.
- Don't overcrowd the pan. When braising the chicken, make sure that the pieces are not touching each other. This will help them to cook evenly.
- Serve the chicken with a variety of sides. Braised chicken with artichokes and peas can be served with a variety of sides, such as mashed potatoes, rice, or pasta.
Conclusion:
Braised chicken with artichokes and peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the artichokes and peas add a pop of color and flavor. This dish is sure to please everyone at the table.
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