Stewed Chicken and Stuffed Artichokes, a collaboration


It’s been a long week, and I don’t know about all of you but I am tired of the gloom and doom media sky-is-falling-it’ll-be-winter-forever feeling that seems to be in the air these days. Trying my hardest to look on the bright side and one thing that’s been positive about the economy is that both myself and my husband are cooking more (instead of going out) and tonight, we made dinner together which was  a really nice treat.  A little wine, a little cooking, and all of the heaviness of the workday seems to slip away, at least for tonight. Two recipes resulted from tonight’s collaborative dinner effort, the first is from my husband – he is responsible for the delicious chicken concoction pictured above. Here is the recipe:

3.5 lbs of chicken legs & thighs

1 can crushed tomato

1/2 container of mushrooms (6 oz)

1 cup nicoise olives

3 tablespoons rosemary

1/4 cup chopped parsley

1/2 cup white wine

3 tablespoons olive oil

4 cloves of garlic, crushed

salt & pepper to taste

Place olive oil in a large heavy sauce pan on medium-high heat, add garlic. Add chicken to the pan (you might have to do this in more than one batch) and brown on each side. Take chicken out and set aside. De-glaze pan with white wine, add tomato, mushrooms, olives and chicken (with juices from plate). Add rosemary and salt & pepper to taste, and allow to simmer for 45 minutes, covered. When almost ready to serve, add parsley.



For my part of the bargain, I found some really inexpensive and nice-looking artichokes at Trader Joe’s last night and I decided to stuff them with some of the leftover breadcrumbs from last night’s pasta dish plus a few additions. The following is the recipe:

4 artichokes – these were fairly small – stems removed and cut in half

2 cups chicken broth – I like the free range boxed stuff from the supermarket

Juice of 2 lemons

Take the artichoke halves, place in a sauce pan with broth and lemon juice and simmer, covered, for about 20 minutes. Once they are done, remove the artichoke halves, but do not discard the broth.

1/2 onion

1/2 cup white wine

1 cup of toasted breadcrumbs – mine had some garlic and pancetta added in (see yesterday’s post on breadcrumb pasta)

1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley

2 tablespoons olive oil

Take the onion, slice it, and add it to the broth in the saucepan along with the white wine. Turn heat to medium low and allow the broth to reheat while you stuff the artichokes. To stuff the artichokes, mix the breadcrumbs with the cheese and parsley and olive oil. Take a spoon and gently spoon mixture between the leaves. I spooned it into every other layer – you can add as much or as little as you like. Once all the artichoke halves are stuffed, gently place them as upright as possible along the sides of the saucepan. Cover and reduce to a simmer, allow to simmer, covered, for 25-30 minutes.


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