Prep 15 mins
Cook 35 mins
All I can say is that this is just plain good! The secret to the recipe working well is that the artichokes be as dry as possible before going into the pan
- 2 tablespoons olive oil
- 1 (13 3/4 ounce) can artichoke hearts, not marinated, drained
- 1 1⁄2 lbs fresh fresh boneless skinless chicken breasts (cut into 1-1/2 inch chunks)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and chopped
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup white wine vinegar
- 3 cups chicken broth
- 2 tablespoons chopped fresh parsley
- Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add well-drained artichokes to pan and sauté until lightly browned, about 3 minutes.
- Remove from pan with a slotted spoon and set aside. Next, season chicken with salt and pepper. Add to pan and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
- Add onion, garlic, cinnamon and nutmeg to pan. Sauté until onions begin to soften, about 5 minutes. Pour in vinegar and scrape the bottom to remove any browned bits stuck to pan.
- Stir in broth and chicken. Bring to a boil, then reduce heat and gently simmer, uncovered, until chicken is thoroughly cooked, about 15 minutes. Add reserved artichokes and simmer for 5 more minutes.
- Garnish with parsley and serve over rice or couscous.
I've had few recipes that were so insistent on trying to fail. First, the artichokes. When I opened the can, they were dark. They smelled ok, but when I tried a bit after pan-frying, they were awful. I am sure if I had a fresh can, they would have been fine, but I chucked them. Then, I chopped the onion and - dropped the pan. (This was after dropping the dish of diced potatoes and chopped celery for our soup earlier). So.I.Chopped.Some.More. I opted to use two drumsticks and thighs as I could not face more chopping. I really liked the flavor of the braising broth - it really imbued its flavor into the chicken, but I did end up with a lot of sauce that I think I would nice to have thickened a bit. Then, I burned the saucepan of rice that I intended to serve with, so ended up making mashed potatoes. I am sure this would have been wonderful with the artichokes, but even without them, it was quite tasty. Mr Grumpy ate it without complaints.
I have to admit that I played a bit fast and loose with the ingredients; but I really enjoyed this dish. To start, I cut the dish in half, as I just wanted enough for dinner for one plus leftovers. Second, I forgot that I only needed half of the can of artichokes, so the whole thing went in- good thing I love artichokes! Third, I had some lonely looking mushrooms sitting around the kitchen, so I tossed them in as well. And just to be difficult, I used boneless thighs instead of breasts. Overall, this was a wonderful dish! Even though it was too much food; the flavors were wonderful, and blended very well. Served over brown rice, this was tasty, filling, and fairly healthy. I'll definitely make it again. Thanks for posting!
We LOVED this! It has a very nice blend of flavors and was easy to make. I especially like the cinnamon in it. I followed the recipe exactly but used spray oil. I served it over white rice. If I make this again I will double the sauce as there wasn't much of it when it was done cooking. Made for Holiday Tag.