Best Roasted Chicken And Jerusalem Artichokes Recipes

ROAST CHICKEN WITH JERUSALEM ARTICHOKES AND LEMONS

Roast Chicken with Jerusalem Artichokes and Lemons image

Chicken marinated with lemon and tarragon, then roasted with Jerusalem artichokes.

Provided by Julia Frey of Vikalinka

Categories Main

Time 3h55m

Number Of Ingredients 14

Ingredients

350 g Jerusalem artichokes (peeled and cut into quarters lengthways)
3 tbsp tbslemon juice
8 chicken thighs (or a mix of legs and thighs)
12 shallots (quartered lengthways)
12 garlic cloves (sliced)
1 lemon (cut in half, lengthways and then thinly sliced)
1 tsp saffron threads
50 ml olive oil
150 ml cold water
1 tbsp. pink or mixed peppercorns (slightly crushed)
10 g fresh thyme (chopped)
20 g fresh tarragon (chopped)
2 tsp salt
1/2 tsp black pepper

Steps:

Cook Jerusalem artichokes in a medium pot half-filled with water and half of the lemon juice for 10 minutes after the water boils. They should be tender but not too soft. Drain and cool.
In a large bowl combine cooked Jerusalem artichokes, chicken pieces, shallots, garlic, tarragon, thyme, lemon slices, saffron, salt, peppercorns, pepper, oil and water.
Mix everything with your hands (wear gloves if you don't like touching meat) until all ingredients are evenly coated with the marinade.
Cover and let marinade overnight or at least for 2-3 hours.
Preheat the oven to 220C/420F and roast the chicken for 30 minutes. Then cover with a lid or tin foil and cook for 15 minutes longer. (If your chicken is cooked but the skin remains a little too pale, turn your broiler on and broil for 1-2 minutes for a beautiful finish.)
Remove from the oven and sprinkle with remaining lemon juice.

CHICKEN JERUSALEM II

Chicken Jerusalem II image

Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!

Provided by Kim

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
2 cups chicken stock
2 cloves garlic, crushed
½ small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 15.5 g, Cholesterol 149.1 mg, Fat 25.4 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 14.6 g, Sodium 859.6 mg, Sugar 2.2 g