Tuesday, February 5, 2013

Chicken with Artichokes and Lemony Capers

If I had to choose my favorite vegetable, it would probably be artichokes.  But, sometimes the tedious routine of peeling one leaf after the next until you reach the heart can turn most people off.   It's like waiting in line for a Disneyland ride.  By the time you reach the front of the line your enthusiasm has waned a bit.   Don't even mention how long it takes to cook these prickly globes, unless you have a pressure cooker.  I don't.

Fortunately old Trader Joe has packages of frozen artichoke hearts that get an A+ in my book.   These can be thrown into soups, stews, salads and, of course, this chicken dish.  Add a few other ingredients and you have a very flavorful sophisticated meal!

NOTE:  I used skinless, boneless chicken thighs and cut them in the middle, where there is an indent from the  de-boning process.  This allows for a more even cooking and a nicer presentation, too.

Chicken with Artichokes

4 boneless, skinless chicken thighs (now 8 pieces)

1 Tbsp vegetable or olive oil

3/4 cup flour

1/2 tsp salt

1/2 tsp paprika (optional)

1 tsp garlic powder

1 Tbsp lemon zest

Heat a large 12 inch skillet on medium heat.  Put the flour, salt, paprika, garlic and lemon zest in a pie plate and blend well.  Dredge the chicken thighs on both sides in this dry mix.  Brown on both sides in the skillet.  Remove the chicken and set aside.

Remaining ingredients:

12 oz bag of frozen artichoke hearts

1/2 shallot, thinly sliced

1/4 cup white wine

2 Tbsp lemon juice

1/2 cup chicken broth

1 Tbsp capers

Put the artichokes and shallots into the pan and heat on medium until just defrosted.  Add the wine, lemon juice and chicken broth, bring it to a boil and stir.  Add the chicken back in. Reduce the heat to simmer (low), cover and cook for about 10 minutes.  When done remove all to a serving plate and sprinkle on the capers.  Yum!  Serves 4.

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