For this swap, called the “Blogger's Choice” Swap, we were given a fellow blogger’s URL & told we can choose any recipe off the blog!!! Well, I received my friend Feisty (aka Christina)’s Tales from the Mad Men Kitchen! Woohoo!!! I read her blog often & had just printed out: Quick Chicken Vesuvio. It sounded right up our alley. We love Giada’s Chicken Vesuvio & this also has quick in the title. Win/win... When I bookmarked it to make (i.e. stashed the idea in my head), I had already added artichokes. Then, when hubby & I went shopping, I forgot potatoes. This makes me extremely sad. I love the taters. Hubby didn’t mind since we also love artichokes & (if you can believe it), potatoes are a second thought to him.
I went ahead & made this even faster & easier. How? I used ONE skillet. Yes, only one… Without the added time of the potatoes, it worked well. And subtracted the peas. Served it with fresh baked crescent rolls.
Great for a working, cooking, homework assisting mom & her family! Thank you so much Feisty & thank you, Sarah @ A Taste of Home Cooking for hosting the swap as usual!
PS- look at the Everyday with Rachael Ray April 2012 INGREDIENTS list… Do you see a typo? 2 pounds Salt and pepper Ummmm TWO POUNDS of S&P?!? LOL
Quick Chicken Vesuvio
adapted from: Everyday with Rachael Ray April 2012
- 1/3 - 1/2 c Extra Virgin Olive Oil
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano, lightly crushed
- Salt & pepper
- 1 can of artichokes in water, drained
- 1 lb skinless, boneless chicken breast, cut into large chunks
- 1/2 c Flour, for coating
- 1/2 c dry white wine
- 1/2 c chicken stock
- 1/4 c finely chopped flat-leaf parsley
Preheat the oven to 375 degrees . In a large skillet, heat about 1/4 c of the olive oil over medium-high heat. Add the garlic & oregano & S & P & artichokes. Cook, turning occasionally, until browned, about 5 minutes. “Spatula” it over to the outskirts/sides of the pan. Add a little more olive oil into the cleared center. Season the chicken liberally with s & p & coat in flour. Brown the chicken on each side until golden, 3 to 4 minutes. Deglaze the pan with the wine & stock. Transfer the skillet into the oven. Roast to cook the chicken through, 10 to 12 minutes. Top with the parsley.