Skip to main content

View Diary: What's For Dinner v.7.37 Garlic (94 comments)

Comment Preferences

  •  Chicken, Artichokes, Olives, Chickpeas, Tomatoes (14+ / 0-)

    Chicken with Artichokes, Sun-Dried Tomatoes, Chickpeas and Olives

    (From Tuscan Sun Cookbook by Frances Mayes)

    (Serves 6)

    5 Tbl. extra virgin olive oil
    1 yellow onion, chopped
    3 chicken breasts, halved, skin on
    1 tsp. salt (I don’t use any)
    1/2 teaspoon pepper
    1/2 cup red wine (a full-bodied Italian red)
    1/4 cup chopped flat-leaf parsley
    2 cups cooked chickpeas (cheat: well-rinsed canned chickpeas)
    2 14-ounce cans water-packed artichoke hearts, drained (rinsed)
    1/2 cup sun-dried tomatoes, slivered
    1/4 cup fresh thyme
    1/2 cup black or green olives, pitted, rough chopped
    (Have everything prepped before you begin; this is a quick recipe.)
    Heat oven to 350 degrees. Over medium-low heat, in a large, enameled ovenproof pot with a lid, heat 1 Tbl. of the olive oil. Saute the onion, and after about 3 minutes, remove it to a medium bowl. Season the chicken breasts with salt and pepper. Add the remaining 4 Tbl. olive oil to the pot, raise the heat to medium-high, and brown the chicken for 3 minutes per side.

    Add the wine, bring it quickly to a boil, and then turn the heat off immediately.

    Combine the onion with the parsley, chickpeas, artichoke hearts, sun-dried tomatoes, thyme and olives.

    Spread the combined vegetables over the chicken, and bake, covered, for 30-40 minutes, depending on the size of the pieces, turning the chicken once. Serve right from the pot or transfer to a platter.

    * Cooking Chickpeas

    The easiest way, Ms. Mayes says, is to soak them at least 5 hours and then bring them to a boil in a lot of water. Add a carrot, celery stalk and halved onion. Lower the heat, partially cover, and simmer until done. The cooking time might be as short as 45 minutes. Keep testing. The chickpeas are done when firm but giving. Discard the vegetables.
    For a no-soaking method, boil the chickpeas for 2 minutes and then turn off the heat and let them sit for an hour before cooking.

    (I made the entire recipe this afternoon, and then cooled it and put it in two casseroles; will reheat one for dinner tonight and the other tomorrow.  This is amazingly good.)

    I love the simplicity of good Tuscan food.

    Be sure you put your feet in the right place; then stand firm. ~ Abraham Lincoln

    by noweasels on Sat Apr 13, 2013 at 04:40:16 PM PDT

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site