Best Greek Chicken With Artichokes Kottopoulo Me Anginares Recipes

Greek Chicken with Artichoke Hearts image

Provided by Lizzie-Babette

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs chicken, cut into pieces or 2 1/2-3 lbs your favorite mix of bone-in skin-on chicken pieces
1/2 cup fruity olive oil
1/4-1/2 cup lemon juice (I love it really lemony, but you may prefer less lemon to start...can always add more!)
2 1/2 teaspoons dried oregano
1 teaspoon salt
1/2-1 teaspoon pepper (I use fresh ground black)
1 -4 clove chopped garlic, to taste (I use way more)
1 can artichoke heart, quartered (NOT marinated)
lemon slice

Steps:

Preheat oven to 375 degrees fahrenheit.
Rinse chicken pieces and pat dry.
Put chicken in 13 x 9 x 2 inch baking dish.
Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
Turn chicken over and cook for 10 minutes more.
Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.

Greek-Style Chicken and Artichokes image

Provided by iewe7726

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
2 tablespoons olive oil
1 (14 ounce) can artichoke hearts, drained and quartered
6 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon lemon peel, grated
2 teaspoons oregano leaves, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.

Nutrition Facts : Calories 290.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 415.2, Carbohydrate 16.3, Fiber 9.3, Sugar 2.3, Protein 28.8

Anginares Me Araka (Artichoke and Pea Stew) image

Provided by evelynathens

Categories Stew

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 10

10 artichoke hearts, thawed (I go directly for the frozen)
1 lb baby peas
4 carrots, sliced thinly
2 large onions, chopped (approx 2 cups)
1 1/2 cups water
1 tablespoon tomato paste
1/2 cup olive oil
2 tablespoons minced dill
1 lemon, juice of
salt and pepper

Steps:

Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
Add 1 1/2 cups of water and bring to the boil.
Cook for 10 minutes.
Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
Cover and cook for 10 minutes more.
Add the peas and dill, check seasoning.
Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
This is best served warm, nearly room-temperature.
Serve with feta and crusty bread to mop up the juices.