Best Roast Chicken With Artichokes Tomatoes And Peppers Recipes

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

TOMATO AND ARTICHOKE CHICKEN BREASTS

Steps:

• Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
• Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
• In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN, ARTICHOKES, ROASTED PEPPERS AND OLIVES

Steps:

• Cook Pasta.
• While pasta cooks.
• Add the pepper to the flour.
• Coat the chicken with the flour and pepper mixture.
• Cook garlic about 2 minutes in oil over medium low heat.
• Add chicken and cook until lightly browned.
• Add the peppers and olives, cook until just heated though.
• Add artichokes with liquid and cooked until everything is heated through.
• Serve over the pasta.

SKILLET CHICKEN AND ARTICHOKES

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Steps:

• Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
• Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

SLOW-COOKER CHICKEN WITH TOMATOES AND ARTICHOKES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Remove skin and any fat from chicken. Brush chicken with dressing; place in cooker. Sprinkle with Italian seasoning, salt and pepper. Top with remaining ingredients except parsley.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• Skim off any fat from top of mixture in cooker. Serve chicken and tomato mixture in shallow bowls; sprinkle with parsley.