Chicken With Peppers And Artichokes Recipe

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Servings: 2

Ingredients

Cost per serving $3.37 view details
  • 1 broiler-fryer (about 3 lbs.), cut up
  • 1/3 c. all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon leaf thyme, crumbled
  • 2 tbsp. olive or possibly vegetable oil
  • 3 cloves garlic, chopped
  • 3 sm. sweet red peppers, halved, seed & cut in 1" pcs
  • 2 tbsp. seeded & finely minced warm green peppers
  • 1/2 c. dry white wine
  • 2/3 c. chicken broth
  • 1 (9 ounce.) pkg. frzn artichoke hearts, thawed & patted dry
  • 1 (5 1/2 ounce.) jar oil cured black olives (about 23), halved & pitted
  • 1/2 teaspoon leaf basil, crumbled
  • 3 tbsp. minced parsley
  • Mushrooms

Directions

  1. 1. Pat chicken dry with paper toweling. Combine flour, salt, 1/4 tsp. of the pepper and the thyme in a plastic bag. Add in chicken; shake well till coated. Reserve any extra flour mix.
  2. 2. Saute/fry chicken in oil in a large skillet (part at a time, if necessary), shaking skillet occasionally, till deep brown, about 12 min. Turn chicken over; saute/fry about 12 min more or possibly till chicken feels nearly hard to the touch. Cover; cook over low heat 3 min. Remove chicken to paper toweling to drain.
  3. 3. Pour off fat into a c.. Measure and return 3 Tbsp. to skillet. Add in garlic and red and green peppers. Saute/fry, stirring often, till peppers are slightly softened, about 5 min. Remove peppers to toweling with chicken.
  4. 4. Add in wine to skillet; bring to boiling, stirring to scrape up browned bits. Cook 3 min or possibly till wine is reduced to half its volume. Stir in broth; cook 1 minute. Return chicken to skillet, skin side up. Spoon peppers over; add in artichokes. Add in more broth, if needed, so level comes half way up chicken. Bring to boiling; lower heat; cover, simmer till dark meat is tender when pierced with a knife, about 10 min.
  5. 5. Add in olives and basil; baste chicken. Cover; simmer till heated through. Add in remaining 1/2 tsp. pepper and the parsley. Spoon juices over chicken. Taste; add in additional seasoning if needed. Garnish with additional minced parsley, if you wish. This dish reheats well.
  6. NOTE: To thicken gravy, blend 1 Tbsp. of the reserved seasoned flour mix with 2 Tbsp. water in a c.. Stir into cooking liquid. Cook, stirring constantly till bubbly warm.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 336g
Recipe makes 2 servings
Calories 317  
Calories from Fat 129 41%
Total Fat 14.36g 18%
Saturated Fat 2.02g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1330mg 55%
Potassium 567mg 16%
Total Carbs 31.93g 9%
Dietary Fiber 7.8g 26%
Sugars 5.09g 3%
Protein 6.14g 10%
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