Saturday, January 26, 2013

Braised Chicken and Artichokes with Pistachio Lemon Rice

Braised Chicken and Artichokes
  • 1 tablespoon olive oil
  • 4 chicken breasts, cut into 1 inch chunks
  • 2 cups frozen artichokes, thawed
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 cup canned low-salt chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons chopped fresh oregano or parsley
Heat oil dutch oven over medium-high heat. Sprinkle chicken with salt and pepper. Add half to pan and sauté chicken until browned on all sides, about 10 minutes. Set aside and repeat process with second half of the chicken.  Deglaze pot with wine, stirring to removed browned bits.  Add shallots and garlic.  Saute 2 minutes.  Add artichokes, red pepper flakes and salt and pepper to taste.  Allow artichoke hearts to brown (about 5 minutes).  Deglaze pot with chicken broth.  Return chicken to pan.  Add lemon and remaining broth.  Allow to simmer 5-7 minutes.  Add herbs and serve over rice. 

Pistachio Lemon Rice
  • 1 Tbsp butter
  • 2 shallots, finely chopped
  • 1/2 cup pistachios (toasted)
  • 1 1/2 cup white rice
  • 2 1/4 cup chicken broth
  • juice and zest of 1 lemon
  • 1/2 tsp salt
Melt butter over low heat.  Saute shallots until softened, about 5 minutes.  Add half the pistachios and remaining ingredients.  Mix to combine.  Bring to a boil.  Once boiling, reduce heat to low, cover and cook 20 minutes.  Remove from heat, add remaining nuts and fluff.

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