Chicken with Sausages, Artichokes, and White Wine
Posted on May 26th, 2010 by admin
One more great Food52 inspired recipe to share before moving on to new things – this chicken dish is simple to prepare, but fancy and flavorful enough to make for a special occasion. For me, the special occasion was a weekend supper (my favorite because I’m not limited by the time constraints I often face mid-week when it comes to grocery shopping and cooking) for Matt and I. Simmering the dish gives it a nice slow-cooked flavor, but it doesn’t take long to make. I also love the flavors together – they are a natural combination that will always work!
Chicken with Artichokes, Sausage, and White Wine
Adapted from Merrill on Food52.com
Served 4.
Leftover Potential: We didn’t have any, but the chicken should re-heat well in the oven.
1/2 cup flour
salt and pepper, as needed
3 pounds chicken breasts (bone in, skin on)
2 Tbsp olive oil
4 spicy sausages, cooked and sliced
2 shallots, thinly sliced
3 cloves garlic, minced
pinch red pepper flakes
1 cup white wine
1 sprig rosemary
1 cup chicken broth
1 twelve oz jar marinated artichoke hearts, drained
juice and zest of 1 lemon
1. Place the flour in a shallow bowl. Season the chicken with salt and pepper, and dredge it in the flour.
2. Heat the olive oil over medium heat. Add the sausages and saute until they are very crisp, about 1-2 minutes. Add the chicken and saute until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pan and reserve.
3. Add the shallots and garlic to the pan, and saute until the shallots are translucent, about 2-3 minutes. Season with red pepper flakes. Deglaze the pan with the wine, and add the rosemary. Bring the mixture to a simmer, and cook until the wine has reduced by half.
4. Stir in the chicken broth, and artichoke hearts, and add the chicken back to the pan. Continue to simmer, turning the chicken pieces once, until cooked through – about 15-20 minutes.
5. Finish the chicken with the lemon juice and zest, and serve.
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