Art_Of_Entertaining_2016

All Things Italian
Chicken with Artichokes
As an Italian one of my favorite foods are Artichokes! If I don’t have eggplant in my recipe then I will most likely have artichokes in it. In
this recipe frozen artichokes work well. I always keep them on hand as fresh ones are not always in season and can be expensive. This is
a great afternoon or dinner meal and a snack in between.
Ingredients
• 1 1/2 pounds small artichokes (frozen)
• 1 whole chicken about 4 pounds (you can cut it up or have your butcher do it for you)
• 2 teaspoon sea salt
• 1/2 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 5 garlic cloves, minced
• 1/4 – 1/2 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 2 (28 oz) cans San Marzano, Italian plum tomatoes
• 1 can of water
• 2 tablespoons fresh Italian parsley, chopped
Directions
1. If using frozen artichokes, thaw just enough to handle and if they are not already then cut into wedges.
2. Rinse the chicken and pat dry with a paper towel. Cut it up into 10 or 12 pieces (including the backbone) and season with 1 teaspoon
salt and 1/4 teaspoon pepper.
3. In a large saucepan add olive oil and heat to a medium temperature. In a single layer add the chicken to the pan. Do not over crowd
the pan. Do batches if needed. Cook each side for about 3 minutes (until brown) then flip and cook the other side. Remove from the
pan and put on a platter.
4. Using the same pan add a little more olive oil if needed and add garlic for 30 seconds. Add artichokes. Stir well and season them with
1/2 teaspoon salt and the crushed red pepper.
5. Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits on the pan bottom by using a wooden
spoon. After 3 minutes add the wine and increase the heat to medium/high and reduce the liquid. About 3 minutes.
6. Pour in the tomatoes and 3 fill one of the can with water, give a swirl and add to the pan. Cover the pan and bring the liquid to a boil.
Adjust the heat to maintain a steady bubbling and cook the artichokes and sauce for about 15 minutes.
7. Return all the chicken pieces to the saucepan, submerging them in the sauce. Cover the pan, reduce to a medium heat and bring the
sauce to an hot temperature (not boiling) Cook chicken and artichokes together for about 40 minutes. The chicken should be nearly
done, the artichokes tender and the sauce somewhat reduced. Take the cover off and continue cooking 15 minutes or more until the
sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning.
8. Serve right away or-for the best flavor-let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water.
www.CindysTable.com
45