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Chicken with Artichokes and Lemon
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Poultry
Recipe Preparation Level: moderate
From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin
16 baby artichokes or frozen artichoke hearts
2 lemons cut in half
8 small potatoes
4 cloves garlic, unpeeled
3 or 4 thyme sprigs
6 tablespoons olive oil
salt and freshly ground pepper
4 whole chicken breasts, washed under cold running water, split, skinned,
boned and cut into 2-inch chunks
2 red onions, sliced 1/4" thick
1/2 cup chicken stock
4 cloves garlic, minced
1/4 cup pitted black olives
1/4 cup chopped fresh parsley
If using fresh baby artichokes, cut off the stems, and rub cut surfaces with 1/2 lemon. Fill a large bowl with water and add the juice from the
other lemon half. Cut each artichoke in half and immerse it immediately in the lemon water to prevent darkening. Place the potatoes, garlic cloves, and thyme in a baking dish; drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast until the potatoes are pierced easily
with a skewer, 25 to 35 minutes.
When cool, cut them into halves or quarters. Heat 2 tablespoons olive oil in a large saute pan over medium heat. Dry the artichoke pieces and add to the pan. Reduce the heat and sprinkle with a tablespoon or two of lemon juice. Cook, partially covered and stirring occasionally, until tender, aboute 10 minutes. Season with salt and pepper. Remove artichokes from pan with a slotted spoon and set aside. Sprinkle the chicken pieces with salt and pepper. Add 2 tablespoons olive oil to the hot saute pan. Add the chicken pieces and cook on high
heat until browned lightly on all sides, 3 to 4 minutes. Remove the chicken from the pan.
Heat the remaining 2 tablespoons oil in the same pan
over medium heat. Add the onions and cook 5 to 7 minutes. Add the roasted potatoes and cook, turning often, until the potatoes are browned and the onions translucent, 3 to 5 minutes. Return the chicken and artichokes to the pan and add the broth, minced garlic and remaining 2 tablespoons lemon juice. Cook until the liquid is syrupy. Season to taste. Sprinkle with olives and parsley.
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