Tuesday, January 16, 2007

Chicken with Artichokes and Peas

MY alternate entry for the stew event. The recipe is adapted from this months Gourmet Magazine.

BRAISED CHICKEN WITH ARTICHOKES AND PEAS


Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

1/4 cup all-purpose flour
750 g boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, rinsed, drained, and halved lengthwise
1 cup frozen baby peas (not thawed)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon herbes de provence
Preheat oven to 300F
Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).

Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add herbes de provence and wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate, cover and place in oven. Simmer until chicken is tender, about 40minutes. Stir in peas and simmer, covered, 5 minutes.

Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.

1 comment:

Anonymous said...

Looks good! Very good in fact. Thanks for taking part and see you at the next one I hope!