2 hours ago
Monday, September 28, 2009
Here is a simple one pan meal that can be made ahead and is so delish.
Mel from bitchencamero made an artichoke chicken dish much like mine.
Since I hadn't made it in forever, I decided to make it for a recent dinner party, because it was an easy main dish, and I could concentrate on the appetizers and sides.
It's almost like a stew, you can serve it over polenta, or with hunks of good Italian bread to mop of the sauce.
It's perfect at room temperature and can be made well in advance.
Artichoke Chicken in a Skillet:
10 piece package of boneless, skinless chicken 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
dash of hot pepper flakes
kosher salt and pepper
fresh parsley for garnish
Season your chicken thighs with kosher salt and pepper and brown them 4 minutes per side in a heavy skillet w/ 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 chicken is cooked and sauce starts to thicken.
Serve in bowls and garnish with more capers, if desired.