Chicken with artichokes and olives - Family warmth and closeness may be obtained in uncomplicated techniques. 1 of them is cooking and serving meals for the loved ones. As a housewife, needless to say you don't wish to miss a meal with each other correct? Cuisine can also be the key to a pleased family members, numerous feel homesick mainly because their cooking has been identified elsewhere.
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For this easy chicken recipe, add Mediterranean flavor by topping the chicken with a mixure of artichokes, olives and Dijon mustard. Add to pan, scraping pan to loosen browned bits. Serve this saucy artichoke-and-olive studded stew over barley.
Chicken with artichokes and olives is one of the most popular of current trending foods on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. Chicken with artichokes and olives is something that I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken with artichokes and olives using 10 ingredients and 8 steps. Here is how you cook it.
Ingredients needed to cook Chicken with artichokes and olives:
- 400 g (1 can) artichokes, drained and diced
- 140 g pitted kalimata olives (rinsed once and cut into halves)
- 450 g chicken breast fillet (no skin)
- 1 1/5 cups chicken stock
- 1 tsp paprika powder
- 1 tsp dried ground ginger
- 2 tbsp plain flour
- 1/4 salt
- 1/3 cup white wine (optional)
- Olive oil (I used the bland one, not virgin)
All Reviews for Braised Chicken With Artichokes, Olives, and Lemon. Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Sprinkle with the parsley and serve. Sprinkle chicken with salt and pepper.
Steps to serve Chicken with artichokes and olives:
- Cut chicken into some medium piece. Don't cut it too small (aim for size of chicken tenders)
- Mixed flour with salt and 1/4 paprika powder and mixed well.
- Coat chicken lightly with the flour mixture and set aside. It doesn't have to be perfect.
- Heat the olive oil on skillet and brown the chicken pieces.
- Add in chicken stock, artichokes, kalimata olives, ground ginger and the remaining of paprika powder, cook until all ingredients cooked through in low-medium heat for 5-10 mins.
- Taste the food, and adjust to your liking. The kalimata olives and the chicken stock already add enough salt to the dish, you may not need to add more salt (I didn't put salt on mine).
- Add in the white wine, let it simmer for another 3-5 minutes and let the alcohol evaporated. You can skip this step if you are looking for halal food.
- You can thicken the stock if needed by adding the remaining flour with 1.5 tbsp of water. Let it simmer until stock is thicken. Your food is now ready to serve!
Remove chicken from pan; keep warm. Combine wine, broth, cornstarch, and mustard. Add to pan, scraping pan to loosen browned bits. The artichoke salad has vinegar in it (purchased at Aldi), after thickening it, it made a very tasty sauce. Pineapple is optional, I just happened to have.
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