Last week, I had some leftover artichoke hearts in my fridge so I went browsing through my Google Reader and found this recipe. I also had some leftover roasted red peppers which led to my first adaptation to the original recipe. I changed a few other things around and ended up with a good weeknight meal.
Pan sauces have given me problems in the past - mine are never flavorful or rich enough but I think this one came close. Next time I will may try adding a bit of butter right at the end to bring some creaminess to the dish. I served this over rice pilaf and alongside some roasted broccoli.
Chicken with Artichokes and Roasted Red Peppers
adapted from Aggie's Kitchen
Makes 4 small servings
1-2 tablespoons olive oil
4 boneless, skinless chicken thighs (about 1-1.5 pounds)
salt and pepper to taste
1/4 of a large onion, chopped
2 cloves garlic, minced
1/2 (14-ounce) can artichoke hearts, drained and quartered
1/4 cup dry white wine
1/4 cup chicken broth
small jar (about 7 ounces) roasted red peppers, thinly sliced
2 tablespoons fresh parsley
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place top side down in skillet. Cook until golden-brown, about 7 minutes on each side; and remove to a plate. Keep the skillet over medium heat.
Add the onion and garlic to the chicken drippings in the skillet and cook until softened, 5-7 minutes. Add the artichoke hearts, wine, chicken broth, and red peppers. Bring to a boil and cook until reduced by half, about 3-5 minutes. Add the parsley, and more salt and pepper to taste.
Return the chicken to the skillet and simmer until heated through, about 1 minute.