Braised Chicken & Artichokes

Yield: 4

8 skinned chicken thighs ( 1 1/2 to 1 3/4 lbs.)

1 onion (4 to 5 oz.)

1/2 lb. mushrooms (1 to 1 1/2-inch wide caps)

1 1/2 cups chicken broth

1 tbsp. balsamic vinegar

2 tbsp. tomato paste

1/2 tsp. dried thyme

4 artichokes (about 3 1/2-inches wide)

2 tbsp. vinegar (any kind)

1/2 cup chopped fresh parsley

to taste salt & pepper

  1. Trim and discard fat from thighs. Chop onion. Rinse mushrooms and trim discolored stem ends.
  2. Place chicken in an 11-12 inch nonstick frying pan coated with cooking spray over high heat. Lightly brown pieces, turning as needed, 3-5 minutes. Remove chicken from pan and set aside.
  3. Add onion, mushrooms and 1/2 cup broth to pan. Stir to free browned bits, cover and cook 5 minutes, then uncover and stir often until mushrooms are lightly browned, about 5 minutes more. Remove from heat and stir in vinegar, tomato paste, thyme and remaining broth. Return chicken and juice to pan.
  4. Meanwhile, with sharp knife, cut off and discard top 1/3 of each artichoke and trim discolored ends of stems. Break off and discard leaves down to tender, pale green inner ones. Cut artichokes in quarters vertically. With knife, cut fuzzy chokes from artichoke hearts and pull out tiny leaves with thorny tips. Immerse artichoke quarters in about 2 quarts water mixed with 2 tbsp. vinegar (so artichokes with darken less). Swish artichokes to rinse, then drain.
  5. Lay artichokes on top of chicken, cover pan and bring to boil over high heat. Reduce heat and simmer until chicken and artichokes are tender when pierced, about 15 minutes. Sprinkle parsley over chicken mixture, then spoon onto plates and season to taste with salt and pepper.

CALORIES 249 (22% from fat); FAT 6g (sat. 1.6g); CHOL 105mg; CARB 20g; SODIUM 325mg; PROTEIN 31g; FIBER 7.8g

from Sunset magazine, May 1997

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