Chicken with Artichokes and Tomatoes

Chicken with Artichokes and Tomatoes

Deeply browned chicken thigh meat is accompanied by salty ham, richly flavored artichokes, and sweet carrots and onions in this phenomenal weeknight dinner whose sophistication belies its simplicity. The wine, canned chopped tomatoes, and a delicate zest of lemon bring it all together for a satisfying meal that works equally well on its own, or served over hearty noodles.

Pro tip: Using the residual chicken fat in the pan along with the prosciutto to cook the artichokes really adds to their savory richness.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

40 min (COOK TIME: 15 min / PREP TIME: 25 min)

Easy

Ingredients

  • 2 tbsp olive oil
  • 4 bone-in chicken thighs (8 oz.)
  • 1 tsp kosher salt, divided
  • 3/4 tsp pepper, divided
  • 3 oz finely chopped prosciutto
  • 2 packages frozen baby artichoke halves, thawed and dried with paper towels (10 oz.)
  • 1/2 cup finely chopped carrot (from 1 medium carrot)
  • 1/4 cup finely chopped onion (from 1 small onion)
  • 1 tbsp chopped fresh thyme
  • 1 cup dry white wine
  • 1 can Mutti® Finely Chopped Tomatoes (14 oz., Polpa)
  • 4 tbsp chopped fresh basil, divided
  • 1 tsp grated lemon rind
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Method

  1. Heat oil in a large high-sided skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to skillet, skin side down. Cook 5-6 minutes or until skin is golden brown and crispy. Turn, cook 2 minutes, or until lightly browned. Remove from skillet.
  2. Add prosciutto and artichokes to same skillet and cook until artichokes and prosciutto are lightly browned, 5-6 minutes. Add carrots, onion, and thyme; cook until onion is translucent and carrots are slightly soft, stirring occasionally, 5-6 minutes.
  3. Stir in wine and cook until reduced by half, 2-3 minutes. Add remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, tomatoes, 2 tablespoons basil, and lemon rind. Simmer 5-6 minutes or until chicken registers 165° on an instant read thermometer. Garnish with remaining basil and serve.

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Also made with: Polpa


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