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.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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
Pro tip: Using the residual chicken fat in the pan along with the prosciutto to cook the artichokes really adds to their savory richness and makes this chicken with artichokes and tomatoes recipe even better.
Share the ingredient list
Pro tip: Using the residual chicken fat in the pan along with the prosciutto to cook the artichokes really adds to their savory richness and makes this chicken with artichokes and tomatoes recipe even better.
Chicken with Artichokes and Tomatoes: Method
- 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.
- 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.
- 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.
- Serve the delicious chicken with artichokes and tomatoes meal.
