Best Chicken Carciofi Recipes

POLLO AL CARCIOFI (CHICKEN WITH ARTICHOKES) RECIPE

Steps:

• Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide; soak them in acidulated water. Rinse the chicken and pat it dry. Cut it up into 10 or 12 pieces (including the backbone) and season with 1/2 teaspoon salt. Heat the olive oil in the big saucepan over medium-high heat and lay in the chicken pieces without crowding-cook them in batches if necessary. Brown the pieces for about 3 minutes, turn and cook another 3 minutes until each is nicely colored on all sides. Remove the pieces to a platter or bowl. When the chicken is all out of the pan, drop the crushed garlic into the hot fat and cook it for a minute or two, until sizzling. Lift the artichoke wedges out of the water and drop them, still damp, into the saucepan. Stir well and season them with 1/2 teaspoon salt and the peperoncino. Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits on the pan bottom. When the artichokes are dry and starting to take on color, pour in the wine and cook over high heat, stirring, until it is nearly evaporated, about 3 minutes. Pour in the tomatoes and 3 cups of water; slosh the tomato containers with some of the water to rinse them. Cover the pan and bring the liquid to a boil. Adjust the heat to maintain a steady bubbling and cook the artichokes and sauce for about 15 minutes. Return all the chicken pieces (and any accumulated juices in the platter) to the saucepan, submerging them in the sauce. Cover the pan, get the sauce perking again and cook chicken and artichokes together for about 40 minutes. The chicken should be nearly done, the artichokes tender and the sauce somewhat reduced. Set the cover ajar-or remove it altogether-and continue cooking 15 minutes or more until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning. Serve right away or-for the best flavor-let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. Serve hot from the pan or from a big bowl, if you prefer. Sprinkle over the parsley just before serving.

CHICKEN CARCIOFI

Steps:

• Heat a large sauté pan to medium high heat. Add the olive oil. Wait 30 seconds. Lightly flour the chicken and shake off the excess. Brown each side and season with salt and pepper.
• Add the white wine. Put heat up to high. Let simmer for 2-3 minutes. Squeeze and add the lemons into the sauce. Add the capers, chicken stock, and artichoke hearts. Reduce liquid by 2/3.
• Remove the chicken breasts onto a warm serving platter. Whisk in the butter and the parsley. Taste the sauce and adjust seasoning. Remove the lemon halves and spoon sauce over the chicken breasts.

CHICKEN CARCIOFI RECIPE

Steps:

• Saut� first set of ingredients in a pan the olive oil and garlic using medium heat. Season the chicken with salt and pepper, dredge chicken in flour and shake off excess. Add the chicken to the pan and brown evenly on each side. Take chicken out of pan and set aside in a plate for now. Keep pan on medium heat setting and add:
• � cup white wine
• Deglaze the pan and reduce until almost dry then add second set of ingredients.
• Put the chicken back in the pan and cook to reduce liquids by half. The sauce should thicken from the flour on the chicken. Hint: If it doesn�t, you can use corn starch mixed with cold water to thicken.
• Put on top of your favorite pasta, mine�s angel hair. It�s a vehicle for the sauce.