CHICKEN WITH ARTICHOKES AND CAPERS RECIPES

Steps:

• Heat the olive oil in a large skillet.
• Add the onion and garlic and cook for three minutes.
• Add the chicken and cook until lightly browned.
• Add the mushrooms and cook 2 minuts more.
• Add the flour and cook 1 minute, stirring.
• Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
• REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
• Add the artichokes.
• Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
• Season with salt and pepper.
• Serve the chicken and sauce over linguini or rice and garnish with the capers.

Steps:

• "Chicken with Artichokes, Sun-dried Tomatoes and Capers MAY 19, 2009 I take absolutely no credit for this dish, but will accept thank you’s for the photo. Mr TBTAM created and prepared it, inspired by ingredients he found at Fairway tonight, with added ideas from recipes he found on the web. He prepared this while I was off riding the Central Park loop after work this evening. By the time I got home, everyone had eaten and cleaned up, but they made sure to leave some out so I could get a good photo and a taste. I couldn’t eat more than that because I’m back on my food delivery diet (down 40 lbs total, thank you very much…) and I had my own meal waiting for me. But this was tasted so wonderful that I made Mr TBTAM promise that we could make it again this weekend when we will be away at the cottage and I will be off the delivery food (but still on a diet). Chicken with Artichokes, Sun-dried Tomatoes and Capers What makes this dish great is great ingredients. We used marinated artichoke hearts from Costco and the sundried tomatoes and capers are from Fairway Market. You can add some lemon juice to the broth/wine part, and some chopped parsely at the end if you like. We didn’t have any, so we didn’t. These are the amounts we used, but you can play around with the various ingredients to fit your taste – we love capers, but maybe you would use a little less, or cut back on the artichoke hearts, and so on. 3 chicken thighs 3 chicken legs 2-3 tbsp Canola oil flour for dredging chicken Salt and pepper 5 artichoke hearts, quartered 7 sun dried tomatoes, ,julienned 1/4 cup capers 1/3 cup chicken stock 1/3 cup white wine juice of one lemon Preheat oven to 350 degrees Fahrenheit. Rinse chicken and pat dry. Season flour with salt and pepper in a flat bowl or plate. Dredge the chicken pieces in the flour, shaking off the excess. Heat oil in a large oven proof skillet and brown the chicken on almost highest heat, 5 minutes per side. Put skillet in oven and bake for 20-30 mins till chicken is done. Remove chicken to a serving plate. Pour off most of the excess fat from the skillet, place it back on the stove and add the stock, wine and lemon juice to deglaze the pan, scraping up the good bits with a spatula. Bring to a boil and cook down – it will thicken up nicely with the dregs of flour that are in the pan. Lower heat and add artichoke hearts, capers and tomatoes and cook for another minute or so. Pour over the chicken on the plate and serve. ______________________________ Recipes that inspired this dish Sun-dried Tomato Artichoke Chicken from Southern Hospitality Artichoke and Sun Dried Tomato Chicken from Sunset Mediterranean Chicken from Cooks.com"