Tuscan Chicken with Artichoke Hearts and Olives
This recipe is in my standard repertoire. I learned to make it at one of my very first cooking classes at the Culver City Adult School. Our teacher, Jeanine Johnson studied cooking in Tuscany. She shared this with us from her experience there. This dish can be made in no time, but it's even better if you make it the day before and leave overnight in the refrig, as the meat becomes very tender. If you do this, add the artichokes, olives and parsley the next day. I like to use the brine from the olive jar to enhance the flavor. This will add salt to the dish, so adjust to your taste.
Servings: 8
Calories: 328kcal
Ingredients
- 2 cups Rice made your favorite way
- 8 chicken thighs skinless, boneless if you prefer
- 14 oz. marinated artichoke hearts slice to 1/2" wide 2 cloves garlic
- 1 large lemon juiced
- 1 cup dry white wine
- 1/4 cup brine from the olive jar less or more to your taste
- 1/2 cup kalamata olives pitted and sliced
- 1/4 cup chopped parsley oregano or basil
Instructions
- Prepare Steamed Rice your favorite way.
- While rice is steaming, place chicken breasts in a large brazier, skillet or Dutch oven. Drain off the artichoke marinade and pour over the chicken. Let cook until meat begins to brown or cook. Then add garlic, lemon juice and wine and the brine and heat on medium heat. Cover. Cook chicken 10 minutes. Cool and refrigerate if making a day ahead.
- Add artichoke hearts and olives. Warm through and cook until chicken is done.
- To serve, place a mound of rice in a bowl to one side. Place a chicken thigh in the bowl next to it and serve the pan juices with artichokes and olives over the chicken. Garnish with the parsley or other herbs.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 328kcal