Recipe by Annacia
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
Top Review by duonyte
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.
- 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
Directions See How It's Made
- 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.