Lidias Italy Chicken With Artichokes Recipes

Steps:

• Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
• Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
• Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
• Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
• Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.

Steps:

• Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
• Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
• When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
• Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
• Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
• Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
• Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
• Check about a quarter way through to make sure there is enough liquid so as not to burn.
• Remove lid and allow sauce to thicken up, simmering for about 15 minutes.

Steps:

• Preheat oven to 350 degrees.
• Bring broth to a boil in large skillet. Reduce heat and simmer.
• Place chicken breasts in broth and poach, covered for 10 minutes.
• Remove chicken from broth and place in a 9x13 baking dish.
• Squeeze lemon into broth and then place wedges in broth. Add onion, mushrooms, artichokes, garlic, and white pepper and simmer for 5 minutes.
• In a small bowl, mix together cornstarch and wine, whisking until it is smooth; add to broth a little at a time until broth is thick and smooth. Remove and discard lemon wedges.
• Pour sauce and vegetable mixture over chicken breasts and heat in oven for 15 minutes.
• Serve over rice.