Chicken With Peppers And Artichokes Recipe
Servings: 2
Ingredients
- 1 broiler-fryer (about 3 lbs.), cut up
- 1/3 c. all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon leaf thyme, crumbled
- 2 tbsp. olive or possibly vegetable oil
- 3 cloves garlic, chopped
- 3 sm. sweet red peppers, halved, seed & cut in 1" pcs
- 2 tbsp. seeded & finely minced warm green peppers
- 1/2 c. dry white wine
- 2/3 c. chicken broth
- 1 (9 ounce.) pkg. frzn artichoke hearts, thawed & patted dry
- 1 (5 1/2 ounce.) jar oil cured black olives (about 23), halved & pitted
- 1/2 teaspoon leaf basil, crumbled
- 3 tbsp. minced parsley
- Mushrooms
Directions
- 1. Pat chicken dry with paper toweling. Combine flour, salt, 1/4 tsp. of the pepper and the thyme in a plastic bag. Add in chicken; shake well till coated. Reserve any extra flour mix.
- 2. Saute/fry chicken in oil in a large skillet (part at a time, if necessary), shaking skillet occasionally, till deep brown, about 12 min. Turn chicken over; saute/fry about 12 min more or possibly till chicken feels nearly hard to the touch. Cover; cook over low heat 3 min. Remove chicken to paper toweling to drain.
- 3. Pour off fat into a c.. Measure and return 3 Tbsp. to skillet. Add in garlic and red and green peppers. Saute/fry, stirring often, till peppers are slightly softened, about 5 min. Remove peppers to toweling with chicken.
- 4. Add in wine to skillet; bring to boiling, stirring to scrape up browned bits. Cook 3 min or possibly till wine is reduced to half its volume. Stir in broth; cook 1 minute. Return chicken to skillet, skin side up. Spoon peppers over; add in artichokes. Add in more broth, if needed, so level comes half way up chicken. Bring to boiling; lower heat; cover, simmer till dark meat is tender when pierced with a knife, about 10 min.
- 5. Add in olives and basil; baste chicken. Cover; simmer till heated through. Add in remaining 1/2 tsp. pepper and the parsley. Spoon juices over chicken. Taste; add in additional seasoning if needed. Garnish with additional minced parsley, if you wish. This dish reheats well.
- NOTE: To thicken gravy, blend 1 Tbsp. of the reserved seasoned flour mix with 2 Tbsp. water in a c.. Stir into cooking liquid. Cook, stirring constantly till bubbly warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 2 servings | |
| Calories 317 | |
| Calories from Fat 129 | 41% |
| Total Fat 14.36g | 18% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1330mg | 55% |
| Potassium 567mg | 16% |
| Total Carbs 31.93g | 9% |
| Dietary Fiber 7.8g | 26% |
| Sugars 5.09g | 3% |
| Protein 6.14g | 10% |
