Sunday, March 28, 2010

Artichoke Chicken in a Skillet

Wednesday night the recipe of the evening was Artichoke Chicken in a Skillet served over whole wheat pasta. I actually have no idea where this recipe came from. It's just printed on a piece of paper and my Google search came up empty.

Lauren's review: The recipe was simple. It was also pretty tasty and colorful. Color = nutritious
Matt's review: I don't like artichokes (my reply was "You don't like artichokes and you don't like wilted spinach but you love spinach, artichoke dip?!" Matt's reply was "Maybe it's because the artichokes are cut up smaller?" Interesting...)
Final decision: Matt didn't like it and I wasn't wowed by it so into the recycling bin it goes!

Artichoke Chicken in a Skillet


10 piece package of boneless, skinless chicken thighs (I used chicken breasts because as we previously discovered I am not a fan of thighs)
2 cans of artichokes in water, drained and halved
2 14 oz cans of fire roasted tomatoes
3 cloves garlic, roughly chopped
2 onions, thinly sliced
handful of capers
handful of kalamata olives, chopped
kosher salt and pepper

Season your chicken thighs with kosher salt and pepper and brown them 4 minutes per side in a heavy skillet with olive oil.

To the skillet, add garlic and onions, cook another minute or two, until vegetables are starting to soften.

Next, add your tomatoes, artichoke halves, capers & olives. Turn heat down to low and simmer 20 minutes until the chicken is cooked and the sauce starts to thicken.

Bon appetit!

On a side note, nothing related to food but related to wine. My husband framed 84 corks last week. This framed wine shrine represents a lot of great wines that we've had over the years and a lot of good money that was spent. I just wanted to share a quick, cool photo of his handy-work.

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