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Chicken with Artichokes

May 2008
Chicken with Artichokes

by 10 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 8 chicken thighs (about 3 1/2 pounds)
  • Salt
  • 1/2 pound orzo
  • 1 9 ounce package  frozen artichoke hearts, thawed
  • 1/3 cup finely chopped fresh dill
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 4 jarred hot cherry peppers, thinly sliced, plus 2 tablespoons of their liquid
Directions
  1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt, place in the skillet skin side down and cook until golden-brown, about 7 minutes on each side; transfer to a plate. Reserve the skillet.
  2. Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Add the artichokes and cook for 2 minutes. Drain and add the remaining 2 tablespoons olive oil and 3 tablespoons dill.
  3. In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining dill and hot pepper liquid. Return the chicken to the skillet and simmer until heated through, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce.
Tip PAIR WITH:
  • Gallo Family Vineyards Sonoma Reserve Pinot Gris 2006 (California)
Tip Swap it
  • Substitute pickled sliced jalapeno chiles for the hot cherry peppers.