Chicken with Artichoke Hearts

Because the chicken in this Mediterranean-style dish is braised, thighs are best. Dark meat stays moister than white; it becomes even more tender when cooked in liquid.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Artichoke Hearts

Source: Everyday Food, October 2003

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup red-wine vinegar
  • 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
  • 1 package (10 ounces) frozen artichoke hearts, thawed and halved
  • 4 ounces feta cheese, crumbled

Directions

  1. Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.

  2. Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.

  3. Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.

Cook's Notes

Since they are not packed in oil as many jarred artichoke hearts are, frozen ones taste the closest to fresh.

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