Tuesday, December 16, 2008

easy weeknight dinner: lemon chicken with artichokes

This one literally takes 20 minutes, it's fantastically tasty, and it's quite healthy. I think that's all that needs to be said about it. Recipe after the jump:


2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat (I prefer thighs for flavor, but anything will do) large dice
1 1/2 cups quartered artichoke hearts (canned or jarred – not frozen)
2/3 cup dry white wine
1/3 cup water
1 tablespoon freshly squeezed lemon juice, or more to taste (I used half a lemon)
1/2 cup lightly packed basil leaves, chiffonaded
1 teaspoon lemon zest

1. Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until softened, about 2 minutes.
2. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
3. Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve over rice or pasta.

1 comment:

Foodista said...

That looks deliciously easy. I'd like to invite you to take some time to drop by at Foodista. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. See you there!