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simple chicken & artichoke cozy dishes?!? please

I am looking for something you like to make again and again. Simple, weeknight fare. Maybe something stew-y, cozy to take the chill off these first spring evenings. Could be creamy or with tomatoes (or both). I found a few ideas on epicurious but I wondered if anyone here has any favorites... to be honest, I don't have time (no lectures please) to deal with fresh artichokes but I'm open to marinated or frozen artichoke hearts. I prefer bone-in, skin-on chicken.

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  1. This recipe is pretty much the one I have made on and off for 25 years, it's a classic. Haven't made it for awhile, but now that you have reminded me of it, I will!

    http://www.cooks.com/rec/view/0,168,1...

    14 Replies
    1. re: GretchenS

      That sounds really, really good. Thanks for posting.

      1. re: GretchenS

        That sounds good. How do you feel about subbing madiera for the sherry?

        1. re: GretchenS

          That's almost a chicken jerusalem recipe - a classic San Francisco dish. Instead of canned artichoke hearts, it would use fresh artichoke bottoms.

          1. re: GretchenS

            Gretchen -- Do you do this casserole with bone-in skin-on chicken ? It looks sooo good

            1. re: twilight goddess

              Yes, I use bone-in skin-on breasts. And I don't see why you couldn't sub Madeira for sherry; I know I have subbed dry vermouth and although I prefer sherry in this, vermouth's not bad when that's all that is in the cupboard.

              1. re: GretchenS

                I am going to try it probably tonight Gretchen, but I'd like it slightly creamy -- hmmm. Sour cream? I know it appears in lots of casseroles.... wouldn't want a weird texture for the sauce though. A little half and half? Ideas?

                1. re: twilight goddess

                  I'd probably go the cream or half and half route rather than sour cream, not sure why, just seems like the tanginess of sour cream might not work. Let us know what you do!

                  1. re: GretchenS

                    So I made this and I liked the combination of flavors BUT -- I found the cooking time wayyyy off! Recipe calls for 375, covered for 40 minutes, for 3 lbs cut up chicken. That meant raw meat in my kitchen!

                    I ended up keeping them in for more than an hour (ack) and then I had to leave the house so I finally took them out, prob at an hour 15, having removed cover after seeing how raw the chicken still was at 40 mins. And still they were pink in the middle. Grrrr.

                    Ideas on adjusting cooking time? Or -- Maybe higher heat?

                    1. re: twilight goddess

                      that's odd... any chance your oven is inaccurate? if not, were your pieces of chicken unusually thick? also, what kind of pan/dish did you bake in?

            2. re: GretchenS

              Do you see any reason this couldn't be assembled ahead of time? Maybe even cooked and reheated? I try to take things to elderly MIL that we can have a meal on while we're there and then leave her a couple of meals of leftovers. She's not much of a vegetable lover and this (and other dishes here) sound great.

              1. re: c oliver

                Way back in the day this was one of my go-to dinner party dishes and I did do it ahead (undercooked the chicken a bit) and reheated. I'd do that and take the slightly undercooked chicken out and pack it into the leftovers that way. Add it's delicious with small roasted red potatoes. And now that you made me think of it, I think I'll take a batch for my ditto parents (not allowed to use the e-word!! we subsitute "beloved" *rolls eyes* but actually it makes them laugh evey time) next weekend.

              2. re: GretchenS

                Oh my god, this was good. I re-crisped the chicken (leg quarters) under the broiler just before serving over egg noodles. I used button mushrooms and chanterelles, and added a pinch of saffron, just because. Very delicious.

                1. re: ChristinaMason

                  Christina, what was your cooking temp and time??

                  1. re: twilight goddess

                    Baking temp was close to 200C (around 400F?), and it only took about 25-30 minutes to finish everything, including the crisping. I might have jacked the heat slightly at the end.

                    My full write-up of the recipe is here: http://chowhound.chow.com/topics/2962...

                    I probably should have adjusted the bake time in the link above. Oops.

              3. I make this often- with artichokes, peppers, mushrooms, olives, capers- whatever is in the fridge. I usually use frozen or canned artichokes, not marinated.

                Basically, you want to brown chicken strips or chunks in a large skillet, and then remove to a plate. Saute your vegetables and add chicken back in. Use a can or two of tomatoes (crushed, diced, stewed) and thin out with a little water. Add salt, pepper, thyme, oregano. Let the sauce reduce a bit and add in your olives or capers- if you add too soon it'll be too salty.

                I like to serve this over brown rice with some fresh basil on top.

                1. Our favorite chicken/artichoke dish is also very simple. I never measure the ingredients but this is close - chop two large onions, saute in olive oil and 2 tablespoons butter. When the onions are soft add one (or two) diced clove garlic, 1/2 - 3/4 cup sliced mushrooms (I use jarred/drained) and one can drained artichoke hearts, salt and pepper. Stir often until heated through. Add equal amounts heavy cream/milk to make sauce . Add tarragon to taste and bring to a simmer. Stir in a good sprinkling of parmesan cheese. I spoon this over baked chicken breasts. Delicious.

                  1. This is super easy and one of my favorite dishes to make. :)

                    In a 9x13 pan lined with foil (for easy cleanup), combine 1 package (9 pieces) boneless skinless chicken thighs (or other ... I just like that dark meat is very forgiving), 2 lbs or so small new potatoes cut in half, one package frozen artichoke hearts. Toss together with salt and pepper, 1-2 Tbs olive oil, maybe 1 tsp dried oregano, and 1-2 Tbs smoked paprika. Bake at 400 for an hour, or til golden brown. :)

                    Note: You could also substitute lemon zest for the smoked paprika, and then bake the whole thing with some of the lemon slices.

                    There's also this Mediterranean chicken stew:
                    http://areyouhungryyet.blogspot.com/2...

                    2 Replies
                    1. re: Chocolatechipkt

                      Do you add any liquid to the pan? A litte broth or citrus?

                      1. re: twilight goddess

                        Just the olive oil -- the chicken is juicy enough on its own, and those juices mix with the potatoes and artichoke hearts. For the lemon variation, I like using the zest vs. juice b/c sometimes the juice can make the final product taste a bit sharp.

                    2. This is quick and easy.

                      Lightly pan-fry some polenta in canola or olive oil and set aside. Take artichokes, some garlic, some salt and about 2 tsp of olive oil and sauté until the artichokes are just a little bit light brown on the edges. Then, add the chicken (or shrimp), some capers, some lemon juice (from one lemon should be enough), and some pepper. After everything is just about done, I add just a little bit of white wine, scrape up anything that's stuck to the pan and cook it down. At the very end, I take it off the heat and add a little bit of butter Top the polenta with the artichoke and chicken or shrimp mixture. As a side dish, I'll wilt some spinach to serve on the side. A quick grate of parmesan and dinner's on!

                      1 Reply
                      1. re: Ima Wurdibitsch

                        I do a similar one, but use boneless breasts - cut into bite size pieces, saute in a little olive oil, add can/jar of hearts, squeeze a lemon, toss about a tbsp of oregano, salt and pepper. If you use canned then you should add a little more oregano.

                        I can imagine if you want to do it with bone in, that you can saute to brown each side, then add everything else and toss in the oven till cooked through. I've made this for my christmas party a few times, and always a hit. I like serving with rice.