Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Apr 2, 2013

Chicken & Artichokes in Wine Sauce


Libations used: 2 cups white wine...
Libations left over: Almost the whole bottle, so serve with dinner or enjoy a class while you the sauce thickens...
Sometimes I don't have all day to slave over the stove.  My friends and I all lead busy lives so it can be hard to take the time to cook a decent meal.  This recipe for Chicken & Artichokes in Wine Sauce from the Kitchn I found to be surprisingly quick and easy.  There are few ingredients, but the white wine sauce (without cream!) packs enough of a rich flavor that you could fool anyone, and the chicken is so tender.  This dish could easily pass as a fast weeknight dinner for one (with leftovers of course!) or a simple, yet classy meal for a small dinner party.  I cut down on the amount of flour used to coat the chicken because I had so much left over.  I used Toasted Head Chardonnay (one of my fave inexpensive wines at Trader Joe's to cook with and drink) and served atop rigatoni.  Besides garnishing with fresh Italian parsley, I also shaved some fresh Parmesan on top.
Chicken & Artichokes in Wine Sauce - serves 4
Ingredients:
  • 2 cups artichoke hearts, canned or frozen (be sure to drain thoroughly) and cut lengthwise
  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup flour
  • 1/3 tsp salt
  • Freshly ground black pepper
  • 2 Tbs unsalted butter, divided
  • 2 Tbs olive oil, divided
  • 2 cups dry white wine (I used a Chardonnay)
  • 1/2 lemon
  • Fresh Italian parsley & Parmesan cheese, for garnish
- In a small bowl, add the flour, salt and a generous amount of black pepper and combine.
- Toss the chicken pieces in the flour, remove and set aside.
- In a large skillet or saucepan over medium-high heat, add 1 Tbs of butter and 1 Tbs of olive oil.
- Add the artichokes and cook for 5 minutes, or until they're lightly browned.
- Remove the artichokes from the skillet and transfer to a bowl or plate.
- Melt the remaining butter and olive oil in the same pan.
- Arrange the chicken pieces in the skillet and saute for about 5 to 7 minutes, or until they're well-browned on both sites.
- Add the artichokes back into the skillet.
- Pour the white wine into the skillet and stir, scraping up any brown bits from the bottom.
- Bring to a simmer and let that sauce develop for about 8 to 10 minutes over medium heat.
- Stir a couple of times to make sure everything is coated with the wine sauce, and squeeze in a few juices of lemon.
- When the chicken and artichokes are done, pour each serving over a helping of rigatoni and garnish with parsley and Parmesan cheese.

1 comments:

Alice Choi said...

This looks absolutely delicious!