Best 8 Wine Braised Chicken With Artichoke Hearts Recipes

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WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken With Artichoke Hearts image

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 tablespoon olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley or dill leaves
Sumac, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
  • Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken with Artichoke Hearts image

Categories     Chicken

Number Of Ingredients 9

4 pieces Chicken Thighs, Bone in with skin on
1 Kosher salt and black pepper, to taste
1 tablespoon Olive Oil, plus more for drizzling
2 cans Canned Artichoke Hearts 14 oz cans, drained and halved lengthwise)
1 Red Onion (Medium, sliced)
1 1/4 cup Dry white wine
3 sprigs Thyme, Oregano, or Marjoram
1 cup Parsley leaves
1 Sumac (optional), for serving

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat tablespoon oil in a large skillet over medium-high, and add chicken, skin side down. Cook, without flipping, unitl the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat)
  • Using tongs, flip the chicken skin side up. Let the undersides cook for anoother 5 or so mlinutes. Set chicken aside. Add artichoke haearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scaping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with parsley. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

WINE-BRAISED CHICKEN WITH APRICOTS



Wine-Braised Chicken with Apricots image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
4 chicken hind quarters
Kosher salt and freshly ground black pepper
8 cloves garlic, peeled
4 carrots, cut into large chunks
2 red onions, cut into quarters
2 cups dry white wine (any kind)
2 cups chicken stock
16 dried apricots
4 sprigs rosemary
Cheese Grits, recipe follows
Freshly chopped parsley, for garnish
3 cups low-sodium chicken broth
3/4 cup quick grits
2 cups grated sharp Cheddar
4 ounces cream cheese
2 tablespoons salted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
  • Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
  • Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
  • Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
  • Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

BRAISED CHICKEN WITH ARTICHOKE



Braised Chicken With Artichoke image

Make and share this Braised Chicken With Artichoke recipe from Food.com.

Provided by annconnolly

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
2 chicken breasts
1/2 cup onion, finely chopped
1 tablespoon garlic, minced
1/2 lb mushroom, sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 (14 ounce) can artichoke hearts, rinsed, drained, quartered
1 tablespoon butter
1 tablespoon flour
3 tablespoons fresh parsley, minced

Steps:

  • In heavy skillet heat oil over moderately high heat, brown chicken and transfer it to a plate.
  • In fat remaining in skillet, cook onion and garlic over moderate heat until onion is slightly softened.
  • Add mushrooms and salt and pepper to taste. Cook mixture over moderate heat.
  • Add wine, broth, artichoke hearts and chicken.
  • Bring liquid to a boil and simmer mixture, covered, 15 to 20 minutes, or until chicken is cooked through.
  • Transfer chicken to platter and keep it warm.
  • Whisk beurre manié into mushroom, salt and pepper mixture and simmer the sauce, whisking, 2 to 3 minutes, or until thickened.
  • Stir in parsley and pour the sauce over the chicken.

Nutrition Facts : Calories 611.8, Fat 30.5, SaturatedFat 9.2, Cholesterol 108.1, Sodium 994, Carbohydrate 36.5, Fiber 12.8, Sugar 6.4, Protein 43.2

WINE-BAKED CHICKEN AND ARTICHOKE HEARTS



Wine-baked Chicken and Artichoke Hearts image

Drunken with flavor, this chicken and artichoke casserole adds zest to any dinner. Served with rice or potatoes, it's an easy meal to please your family.

Provided by Gingerbee

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 frying chicken, quartered
2 (14 ounce) cans artichoke hearts, drained
1 (15 ounce) can tomato sauce
3/4 cup dry sherry or 3/4 cup white wine
1/4 teaspoon oregano
1 teaspoon fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper

Steps:

  • Place chicken in baking pan (remove skin).
  • Arrange artichokes around chicken.
  • Combine tomato sauce, wine, spices, salt and pepper.
  • Pour over chicken.
  • Bake at 400 degrees for 45 minutes.

Nutrition Facts : Calories 568.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 86.2, Sodium 1310, Carbohydrate 36.4, Fiber 12.4, Sugar 8.4, Protein 29.9

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

WINE-BRAISED CHICKEN



Wine-Braised Chicken image

If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone-in, skinless chicken thighs (about 4 pounds total)
coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
1 can (14.5 ounces) reduced-sodium chicken broth

Steps:

  • Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
  • Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
  • Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
  • Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
  • Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Nutrition Facts : Calories 446 g, Fat 17 g, Fiber 2 g, Protein 44 g

BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS



Braised Chicken with Artichoke Hearts, Mushrooms, and Peppers image

Categories     Chicken     Mushroom     Pepper     Braise     Sauté     Artichoke     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 1/2 tablespoons olive oil
1 whole chicken breast, halved
1/2 cup finely chopped onion
1 tablespoon minced garlic
2 tablespoons minced peperoncini (pickled Tuscan peppers)
1 red bell pepper, cut into julienne strips
1/2 pound mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
a 14-ounce can artichoke hearts, rinsed, drained, and quartered
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
3 tablespoons minced fresh parsley leaves

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

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