Best Braised Greek Chicken And Artichokes Recipes

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BRAISED GREEK CHICKEN AND ARTICHOKES



Braised Greek Chicken and Artichokes image

Categories     Chicken     Poultry     Braise     Sauté     Artichoke     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
4 chicken breast halves with skin and bones
2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved
3/4 cup canned low-salt chicken broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.

BRAISED GREEK CHICKEN AND ARTICHOKES



Braised Greek Chicken and Artichokes image

This came from an old cooking magazine, no longer noted on my copy.It is easy and uncomplicated. I followed the recommendations to accompany with orzo and baby carrots (I used Zaar recipe #66540 - Balsamic Baby Carrots), and maybe prepared stuffed, grape leaves. It will prepare leftovers for another meal for 2.

Provided by NurseJaney

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 chicken breast halves
2 (6 ounce) jars marinated artichoke hearts, drained, reserving 2 Tablespoons marinade
3/4 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon peel, grated
1/4 teaspoon dry crushed red pepper
3 tablespoons fresh oregano, chopped

Steps:

  • Heat oil in heavy larrge skillet over medium high heat.
  • Sprinkle chicken with salt and pepper.
  • Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
  • Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
  • Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
  • Uncover; stir in artichokes and 2 tablespoons oregano.
  • Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
  • Stir in 1 Tablespoon oregano.
  • Season with salt and pepper.

Nutrition Facts : Calories 240.3, Fat 14.1, SaturatedFat 3, Cholesterol 46.4, Sodium 237.5, Carbohydrate 11.3, Fiber 7.8, Sugar 1.1, Protein 18.6

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