Family Style Artichoke Chicken

Artichoke Chicken

Would you believe I’ve made this dish three times in hopes of getting a good photo? Ah well, this is me best. Good thing it’s mouthwatering good! You’ll have to trust me on this one.

You’ll love these one pot meals…less washing up. Serve it up family style with my seasonal Beet & Fennel Salad. Now you’re talkin’!
Roast Beet and Fennel Salad

Healthy cooking doesn’t have to be bland nor does it have to be complicated. These types of meals are pretty simple to make and they’re packed with flavor and nutrition.

Serves 4 (unless you’ve just done Doug’s workout, then it might only serve 2 of you)

Recipe:
1 x 5 lb organic chicken – portioned (2 breasts, 2 drumsticks, 2 thighs, 2 wings)
12 oz jar marinated black olives – pitted
1 x 7 1/2 oz jar marinated artichoke hearts – drained (or 1 lb. fresh artichoke hearts – steamed)
1/4 cup marinated sun-dried tomatoes – drained (optional)
3 bay leaves
1 tbsp black peppercorns
1 red pepper – thinly sliced
1 garlic bulb – halved crosswise
1 bunch fresh tarragon – tied together with string
1 quart low-sodium chicken broth
1/2 cup white wine

Directions:
Preheat oven to 375F.

Preheat large saute pan on medium high heat. Season the chicken portions with S&P on both sides. Add 2 tbsp olive oil to pan and and sear chicken for 3-4 minutes each side until golden brown. Once browned remove and set in large oven proof casserole dish. Drain excess oil from pan. In same pan add another tbsp olive oil and saute the peppers quickly for 2 minutes. Add wine and de-glaze the pan, scraping all the nice caramelized bits from the bottom of the pan. Cook for 1 minute.  Add liquid to chicken along with all other ingredients. Cover with foil and pop in the oven for 1 1/2 hours approx or until chicken is fork tender.

Artichoke Chicken

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.


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Paleo Question: Is the wine used in this recipe Paleo friendly?

Paleo Answer: Sort of…the godfather of Paleo dieting (Loren Cordain) is okay with moderate wine consumption while Ray Audette says it’s a no-no.

My POV: 1/2 a cup of white wine divided between four people = 1/8 cup per person. If you are worried about 1/8 cup of white wine ruining your diet, you may need to go out and get yourself a life. Relax. Or, make the recipe without the wine. It’s your call and it’s your life.

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