As promised, another recipe from my newly acquired stack of Cook's Country magazines. This one comes from their 30 Minute Supper recipe cards and has been a 30 minute supper in my house a couple of times recently. Chicken is cooked in a skillet until done. The chicken is moved to a platter to rest while artichoke hearts get a quick browning and then chicken broth, honey, and herbes de Provence are cooked until reduced, creating a sweet, herb-y glaze. Butter is added and a splash of white wine vinegar adds a hit of acid at the end.
The first time I made this I used chicken tenderloins and left out the artichoke hearts. It was super quick, easy, and delicious. The second go around, I used skinless, boneless chicken breasts and canned artichoke hearts and piled the whole thing over pasta. Still super quick, easy, and delicious. The sauce is the best part and I literally was sopping it up with my garlic bread and barely refrained from using my fingers. I think it would be delicious with pork chops too and plan on planning around with different veggies like potatoes, carrots, zucchini, and peppers.
Give this one a try!
French Country Chicken with Herbs and Honey
Cook's Country, June/July 2009
4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 (9-ounce) box frozen artichoke hearts, thawed
1/2 cup low-sodium chicken broth
2 tablespoons honey
2 teaspoons herbes de Provence
4 tablespoons unsalted butter, cut into 4 pieces
2 teaspoons white wine vinegar
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.