cateory: courses
Braised Chicken Breasts with Tomatoes and Artichoke Hearts
Reviews: 198
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Four 5- to 6-ounce boneless skinless chicken breasts
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose fl our
- 1⁄4 cup dry white wine or dry vermouth
- 13 ⁄4 cups canned diced tomatoes
- One 12-ounce package frozen artichoke hearts, thawed
- 2 teaspoons chopped tarragon leaves or
- 1 teaspoon dried tarragon
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 teaspoon salt
- These stewed breasts can be made and refrigerated up to 2 days in advance; reheat, covered, in a 325°F oven for about 15 minutes. Makes 4 servings
How to make
Braised Chicken Breasts with Tomatoes and Artichoke Hearts
Braised Chicken Breasts with Tomatoes and Artichoke Hearts
- Heat a small Dutch oven or a high-sided sauté pan over medium heat. Add the olive oil, then melt the butter. Add the chicken breasts and brown them on both sides, about 6 minutes, turning once but shaking the pan a few times to make sure they don’t stick. Transfer to a large plate.
- Add the onion to the pan; cook, stirring often, until softened, about 2 minutes. Add the garlic and cook for 20 seconds.
- Sprinkle the fl our into the pan, stir well, and cook undisturbed for 15 seconds. Whisk in the wine or vermouth in a slow, steady stream, all the while scraping up any browned bits on the pan’s bottom. Continue cooking, whisking constantly, until thick and bubbling, about 1 minute.
- Stir in the diced tomatoes, artichoke hearts, tarragon, and pepper. Return the chicken breasts and any accumulated juices to the pan, nestling the breasts into the liquid.
- Bring the sauce to a simmer, reduce the heat to low, cover, and simmer slowly until the sauce thickens slightly and a meat thermometer inserted into the center of a breast registers 165°F (our preference) or 170°F (the USDA recommendation). Set off the heat, covered, for 5 minutes; season with salt before serving.
Comments for
Braised Chicken Breasts with Tomatoes and Artichoke Hearts
Braised Chicken Breasts with Tomatoes and Artichoke Hearts
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