Chicken with Artichokes in Creamy Mustard Sauce Recipe
Photo: Jenny Rosenstrach
I love a good skillet dinner. Serve with a baguette to sop up the juices.
Serves 4
1 1/3 pounds chicken thighs (bone-in or boneless), salted and peppered
3 Tbsp. olive oil
1/4 to 1/2 tsp. red pepper flakes
1 small onion, chopped (about 1/2 cup)
8 ounces (about 1 1/2 cups) thawed-frozen or canned artichoke hearts, drained and sliced lengthwise
Grated zest of 1 lemon (about 1/2 tsp.)
1 tsp. dried oregano
Salt and pepper to taste
1/2 cup chopped grape tomatoes (or 1/2 cup canned, diced tomatoes; or, to taste)
1/2 cup white wine
1/2 cup chicken broth
1/3 cup heavy cream
2 tsp. Dijon mustard
Chopped fresh parsley or thyme leaves
In a large nonreactive skillet, brown the chicken pieces in the olive oil over medium-high heat, in batches, if necessary, 2 to 3 minutes per side. (They do not have to cook through.) Remove the chicken, reduce the heat to medium and add the red pepper flakes and onions. Cook for a minute or 2, using a wooden spoon to scrape up any brown bits left over from the chicken. (Keep those brown bits in the pan—they add lots of flavor.)
Add the artichoke hearts, lemon zest, oregano and salt and black pepper. Cook for another 2 to 3 minutes, then stir in tomatoes. Nestle the chicken thighs among the vegetables, then add the wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for another 8 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
While the chicken mixture is simmering, in a small bowl, whisk together the cream and mustard. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.
From the book Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.
Serves 4
Ingredients
Directions
In a large nonreactive skillet, brown the chicken pieces in the olive oil over medium-high heat, in batches, if necessary, 2 to 3 minutes per side. (They do not have to cook through.) Remove the chicken, reduce the heat to medium and add the red pepper flakes and onions. Cook for a minute or 2, using a wooden spoon to scrape up any brown bits left over from the chicken. (Keep those brown bits in the pan—they add lots of flavor.)
Add the artichoke hearts, lemon zest, oregano and salt and black pepper. Cook for another 2 to 3 minutes, then stir in tomatoes. Nestle the chicken thighs among the vegetables, then add the wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for another 8 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
While the chicken mixture is simmering, in a small bowl, whisk together the cream and mustard. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.
From the book Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.
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