Braised Chicken with Artichokes
Created by Down to Earth Markets Chef Karen Symington Muendell• Course: Meat, Poultry Seafood Entrees • Season(s): Fall
Ingredients
- 1 chicken, whole or cut-up
- 1 leek, washed and sliced
- 3 cloves garlic, diced
- olive oil
- salt and pepper
- 1 cup artichoke hearts, fresh or frozen
- 1 tablespoon tomato paste
- splash white wine or white wine vinegar
- 3 cups chicken stock
- large sprig of thyme
Instructions
In a large, heavy pot heat enough oil to film the bottom. Season chicken with salt and pepper then brown in pot. Flip to brown other side, remove. Place leeks, thyme, and garlic in pot, cook on medium heat for 5 minutes. Add artichokes, cook another 5 minutes. Spoon tomato paste into pot, let cook 3 minutes then stir to coat vegetables. Add wine or vinegar, stir and cook 2 minutes. Replace chicken, add stock. Cover and simmer 30-40 minutes or until chicken is done. Remove chicken, raise heat and allow cooking liquid to reduce uncovered about 5-8 minutes. Plate chicken over pasta, rice, or Israeli couscous. Remove thyme sprig from sauce, taste for seasoning adding salt and pepper if necessary. Pour over chicken and serve, garnishing with fresh chopped leafy herbs, if desired.