Chicken With Artichokes And Lemons Recipe
Introduce this Chicken With Artichokes And Lemons to your craving taste buds. They'll never ever want anything else for a long time to come. I never fail to eat Side Dish while dining out and this is the most common dish that I order. A delicious Chicken With Artichokes And Lemons gets its taste from Chicken. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Chicken With Artichokes And Lemons recipe?
Ingredients
1 chicken
2 tbsp olive oil 25 mL
3 onions, chopped
2 cloves garlic, minced
1/4 cup dry sherry 50 mL
1-1/2 cups chicken stock 375 mL
2 bay leaves
1-1/2 tsp dried oregano 7 mL
1-1/2 tsp dried mint 7 mL
1/4 tsp pepper 1 mL
1 lemon
16 black olives
2 jars marinated artichoke hearts, drained
2 tbsp chopped fresh parsley 25 mL
Directions
Cut chicken into 8 serving pieces.
In large heavy skillet, heat oil over medium high heat; brown chicken, in batches.
Transfer to plate.
Pour off all but 1 tbsp (15 mL) fat from skillet; cook onions and garlic until softened, 3 to 4 minutes.
Pour in sherry, stirring to scrape up brown bits from pan.
Add stock, bay leaves, oregano, mint and pepper.
Arrange chicken in pan in single layer.
Using sharp knife, peel lemon, removing white pith.
Slice lemon and add to pan along with olives; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Nestle artichoke hearts among chicken pieces; simmer for about 10 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced with fork.
Discard bay leaves.
Using slotted spoon, transfer chicken, lemon, artichokes and olives to warm platter.
Boil liquid over high heat for 3 to 5 minutes or until thickened slightly.
Pour over chicken; garnish with parsley.
In large heavy skillet, heat oil over medium high heat; brown chicken, in batches.
Transfer to plate.
Pour off all but 1 tbsp (15 mL) fat from skillet; cook onions and garlic until softened, 3 to 4 minutes.
Pour in sherry, stirring to scrape up brown bits from pan.
Add stock, bay leaves, oregano, mint and pepper.
Arrange chicken in pan in single layer.
Using sharp knife, peel lemon, removing white pith.
Slice lemon and add to pan along with olives; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Nestle artichoke hearts among chicken pieces; simmer for about 10 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced with fork.
Discard bay leaves.
Using slotted spoon, transfer chicken, lemon, artichokes and olives to warm platter.
Boil liquid over high heat for 3 to 5 minutes or until thickened slightly.
Pour over chicken; garnish with parsley.
