I take absolutely no credit for this dish, but will accept thank you’s for the photo. Mr TBTAM created and prepared it, inspired by ingredients he found at Fairway tonight, with added ideas from recipes he found on the web.
He prepared this while I was off riding the Central Park loop after work this evening. By the time I got home, everyone had eaten and cleaned up, but they made sure to leave some out so I could get a good photo and a taste. I couldn’t eat more than that because I’m back on my food delivery diet (down 40 lbs total, thank you very much…) and I had my own meal waiting for me. But this was tasted so wonderful that I made Mr TBTAM promise that we could make it again this weekend when we will be away at the cottage and I will be off the delivery food (but still on a diet).
Chicken with Artichokes, Sun-dried Tomatoes and Capers
What makes this dish great is great ingredients. We used marinated artichoke hearts from Costco and the sundried tomatoes and capers are from Fairway Market. You can add some lemon juice to the broth/wine part, and some chopped parsely at the end if you like. We didn’t have any, so we didn’t. These are the amounts we used, but you can play around with the various ingredients to fit your taste – we love capers, but maybe you would use a little less, or cut back on the artichoke hearts, and so on.
3 chicken thighs
3 chicken legs
2-3 tbsp Canola oil
flour for dredging chicken
Salt and pepper
5 artichoke hearts, quartered
7 sun dried tomatoes, ,julienned
1/4 cup capers
1/3 cup chicken stock
1/3 cup white wine
juice of one lemon
Preheat oven to 350 degrees Fahrenheit.
Rinse chicken and pat dry. Season flour with salt and pepper in a flat bowl or plate. Dredge the chicken pieces in the flour, shaking off the excess.
Heat oil in a large oven proof skillet and brown the chicken on almost highest heat, 5 minutes per side. Put skillet in oven and bake for 20-30 mins till chicken is done. Remove chicken to a serving plate.
Pour off most of the excess fat from the skillet, place it back on the stove and add the stock, wine and lemon juice to deglaze the pan, scraping up the good bits with a spatula. Bring to a boil and cook down – it will thicken up nicely with the dregs of flour that are in the pan. Lower heat and add artichoke hearts, capers and tomatoes and cook for another minute or so. Pour over the chicken on the plate and serve.
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Recipes that inspired this dish
- Sun-dried Tomato Artichoke Chicken from Southern Hospitality
- Artichoke and Sun Dried Tomato Chicken from Sunset
- Mediterranean Chicken from Cooks.com
Looks good!
One question- why did you use thighs and legs instead of breasts? Personal choice or is that what the recipe calls for?
And would you recommend switching the legs and thighs with breasts?
Thanks!
Tyler – you could use breasts if you want – we just like the thighs and legs better. To make it lower fat, use skinless breast. If you pound them thin, you could do the whole thing on the stovetop, since they cook up really quickly that way.
Thansk for reading!
I want some!
The artichokes would never make it to the end if I were cooking 🙂
Congrats on your continued success with the food plan thing!
And yay for a bike ride!
That looks very good.
I still have a bag of frozen artichokes left from when the NYT ran artichoke stuff a few weeks ago.
They had vegetarian dishes, but I think a little chicken is always a nice addition.
Looks appetizing…and a dish complete in itself to fill one self.
Wow yummy dishes….lovely blog post.
What lemon juice didn’t see it in the recipe
Lois – Oops! Forgot to add to ingredient list – have added it. Thanks for catching the error. And thanks for reading!
Peggy