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Epicurious

Braised Greek Chicken and Artichokes

3.9

(50)

It's easy to keep the Greek theme going by starting with stuffed grape leaves, widely available at supermarkets. Accompany the chicken with orzo and steamed baby carrots with mint. Finish with purchased cheesecake.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 tablespoon olive oil
4 chicken breast halves with skin and bones
2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved
3/4 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

Preparation

  1. Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.

TagsGreekEuropeanChicken BreastChickenPoultryArtichokeVegetableOreganoHerbs & SpicesMainDinnerGluten FreeDairy FreeNut FreeEasyQuickWeeknight MealsBraiseBon Appétit
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