Imagine tender chicken cubes nestled in a vibrant sauce with artichoke hearts, all perfectly seasoned and bursting with fresh parsley. That’s what this amazing dish is all about, just the way she likes it and it’s sure to become a family favourite.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken With Artichokes
Servings: 5 People
Ingredients
- 1.25 Kg Chicken Breasts , cut in 4cm cubes
- 750 g Artichoke Hearts , frozen
- 2 Medium White Onions , roughly chopped
- 2 Cloves Garlic , halved and thinly sliced
- 2 tbsp A-P Flour
- 100 ml White Wine
- 60 ml Lemon Juice
- 600 ml Chicken Broth
- 1 tbsp Dry Coriander , ground
- 1 tsp Sweet Chili Flakes
- 2 Bay Leaves
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 2 tbsp Fresh Parsley , roughly chopped
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place the cut chicken pieces in a large glass bowl, season with the salt and pepper, sprinkle all-over them the flour and toss well so that every piece of chicken is well coated.
- Place a large pot or casserole on high heat and pour 3 tbsp of the oil. Once it heats up add the chicken and sear all sides for 4’ and until lightly brown. Remove from the pot and keep aside.
- In the same pot, with whatever oil has remained, pour another tbsp of oil and add the onions, garlic and chili flakes over medium heat. Sauté for 3-4’ until softened and then return the chicken to the pot along with the artichokes. Increase the heat and deglaze with the wine.
- Once the alcohol has evaporated, pour the chicken broth along with the lime juice, the coriander and the bay leaves. Bring to a boil, reduce the heat and simmer with the lid on for 25’.
- 2’ before removing from the heat add the parsley, mix gently, discard the bay leaves and serve.
