Braised Chicken and Artichokes

Braised chicken and artichokes

Peeled fresh garlic
1 or 2 shallots
Fresh basil
Fresh tarragon
Fresh flat-leaf parsley
1 lemon
10 ounces boneless skinless chicken thigh pieces
1½ tablespoons all-purpose flour
1½ teaspoons Dijon mustard
1 cup chicken broth
½ cup diced tomatoes
7 ounces cooked quartered artichoke hearts

Prep the ingredients

Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Peel and finely chop enough shallots to measure ¼ cup.
Strip the basil leaves from the stems; coarsely chop the leaves.
Strip the tarragon leaves from the stems; coarsely chop the leaves.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Juice half the lemon; cut half into wedges for garnish.

Prep and brown the chicken

Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a shallow bowl or plate, spread the flour.

Dredge the chicken in the flour, turning to coat; shake off any excess.
In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.

Cook the vegetables
In the same pot used for the chicken, warm 2 tablespoons oil over medium heat until hot but not smoking. Stir in the garlic and shallots, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in the basil, tarragon, parsley, and mustard and cook until fragrant, about 30 seconds.
Add the chicken broth, tomatoes, and ½ cup water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer and cook, stirring occasionally, until thickened, 2 to 3 minutes.

Finish the chicken
Add the chicken, any accumulated juices, and the artichokes to the pot and simmer until the chicken is cooked through, 5 to 7 minutes. Remove from the heat and stir in 1 to 2 teaspoons lemon juice and 1 to 2 tablespoons butter, if using. Season to taste with salt and pepper.

Serve
Transfer the chicken, artichokes, and sauce to individual bowls. Serve the lemon wedges on the side.

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