Chicken with artichokes and olives. For this easy chicken recipe, add Mediterranean flavor by topping the chicken with a mixure of artichokes, olives and Dijon mustard. Add to pan, scraping pan to loosen browned bits. Serve this saucy artichoke-and-olive studded stew over barley.
Canned beans combine with chicken breast cubes, garlic, and artichokes in this quick and delicious version of cassoulet.
Reviews for: Photos of Quick Chicken Cassoulet with Artichoke and Olives.
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes.
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For this easy chicken recipe, add Mediterranean flavor by topping the chicken with a mixure of artichokes, olives and Dijon mustard. Add to pan, scraping pan to loosen browned bits. Serve this saucy artichoke-and-olive studded stew over barley.
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Ingredients of Chicken with artichokes and olives:
- Need 400 g (1 can) for artichokes, drained and diced.
- Give 140 g of pitted kalimata olives (rinsed once and cut into halves).
- Need 450 g chicken breast fillet (no skin).
- Need 1 1/5 cups of chicken stock.
- You need 1 tsp for paprika powder.
- Provide 1 tsp of dried ground ginger.
- Prepare 2 tbsp of plain flour.
- Provide 1/4 of salt.
- Require 1/3 cup white wine (optional).
- Provide for Olive oil (I used the bland one, not virgin).
Scatter over the celery, button onions and artichokes. The artichoke salad has vinegar in it (purchased at Aldi), after thickening it, it made a very tasty sauce. Pineapple is optional, I just happened to have. Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers.
Chicken with artichokes and olives making process:
- Cut chicken into some medium piece. Don't cut it too small (aim for size of chicken tenders).
- Mixed flour with salt and 1/4 paprika powder and mixed well..
- Coat chicken lightly with the flour mixture and set aside. It doesn't have to be perfect..
- Heat the olive oil on skillet and brown the chicken pieces..
- Add in chicken stock, artichokes, kalimata olives, ground ginger and the remaining of paprika powder, cook until all ingredients cooked through in low-medium heat for 5-10 mins..
- Taste the food, and adjust to your liking. The kalimata olives and the chicken stock already add enough salt to the dish, you may not need to add more salt (I didn't put salt on mine)..
- Add in the white wine, let it simmer for another 3-5 minutes and let the alcohol evaporated. You can skip this step if you are looking for halal food..
- You can thicken the stock if needed by adding the remaining flour with 1.5 tbsp of water. Let it simmer until stock is thicken. Your food is now ready to serve!.
Sprinkle with the parsley and serve. Lemony chicken and artichokes are topped with a bright and tangy relish of green olives, parsley, and thyme. We love serving this dish over pearl couscous to Remove chicken to a platter; keep warm. Repeat procedure with remaining half of chicken. Sprinkle chicken with salt and pepper.
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