Best 10 Chicken And Artichoke Terrine Recipes

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN WITH ARTICHOKES AND LEMON

Steps:

• If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
• Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
• Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
• Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
• Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
• Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

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.

CHICKEN AND ARTICHOKE TERRINE

Steps:

• 1. Preheat the oven to 325 F. 2. In a small pan over medium heat, sweat the onions in the oil until translucent but not colored. Then add the garlic and cook for one more minute. Turn the heat off and set the mixture aside. 3. Soak the bread with the cream and beaten eggs for 5 minutes. Crush with your hands until you get a paste. 4. Add the bread mixture with the ground chicken, the thyme, the chives, the spices, the salt, the pepper and the parmesan and mix well with your hands until the mixture is homogeneous. Be vigorous. 5. Then, add the cubed chicken and the pistachios and mix well, making sure that the cubed chicken is not crushed in the process. Be more gentle this time around. Set this aside. 6. In another bowl, mix the artichokes, the olives, the egg, the parmesan, the pepper and mix well. Set aside. 7. Brush a bit of olive oil inside the terrine mold and line it with parchment paper. (The oil is used so that the paper adheres well). Line your mold with overlapping slices of prosciutto, letting the extra hang over the sides of the dish. 8. Start layering the ingredients: use ¼ of the chicken mixture at the bottom of the dish, then cover the chicken mixture with a thin layer of Mortadella (two slices are fine). Repeat this step another time. 9. Layer the artichoke mixture in the middle and cover with Mortadella. On top, put two other layers of chicken and Mortadella as before. 10. Cover the meat with two slices of prosciutto, cover with the hanging parchment paper and aluminum foil. Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in oven and cook for 1-1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Leave in the refrigerator at least 24 hours before devouring. It is better 72 hours after. 11. Cut big slices and serve with crostini.

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

MOSAIC CHICKEN TERRINE

Steps:

• Preheat oven to 350 °F.
• In a small bowl, beat the eggs and add the lemon pepper and salt. Dip the chicken breasts into the egg mixture and then in the parmesan. Dip the artichoke hearts into the egg and then the parmesan.
• Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan. Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with artichoke hearts, then with basil leaves, using all of the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover with parchment paper or foil. Place a heavy weight on top of the terrine while baking to compress the layers. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes.
• Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
• In a bowl, combine the mayonnaise, garlic, dillweed, and parsley and blend with a spoon. Chill the mayonnaise mixture.
• To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices. Serve with chilled mayonnaise mixture and buttery crackers.

CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE

Steps:

• Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
• The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
• Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
• Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
• Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
• Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
• Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
• Layer 4: Fresh basil leaves -- All of the basil leaves.
• Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
• Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
• Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
• All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
• Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
• Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
• Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

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.

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.