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
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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