Receta Chicken and Artichokes in White Wine Sauce
I am very excited these days!
I am excited because Kurt and I have finally decided to remodel our kitchen. I can not believe the day has come. Already, as I write this post the top cabinets have been removed, some of the old backsplash has been torn down and my kitchen officially looks like a war zone. Wednesday night we spend almost three hours picking out new cabinets and granite countertops. I never thought I would say this but picking out kitchen cabinets can be a stressful job. Nevertheless bring on this stress, this is beyond exciting.
Over the next several weeks as the construction continues, I will not be able to do much cooking and eventually we will have to rely on our grill for a little while. With that said, I thought I would document our journey through this wonderful space on the web I call my blog. Be ready, a new series of posts called Kitchen Chronicles are coming soon. I plan on sharing whatever recipes I can, update you with pictures of the demolition and progress with construction.
Wish us luck, we are going to need it.
It has been raining for a few days here in NJ. Whenever it gets gloomy, my body craves something comforting, even if it is warm outside. This Chicken with Capers in White Wine Sauce is an easy to make dinner idea for gloomy rainy nights. It goes wonderfully with anything that absorbs sauce like mashed potatoes, rice, quinoa or couscous.
Hope you enjoy it as much as we did.
Chicken with Artichokes in White Wine Sauce
Author: Kathy Steger
Serves: 4
- 4 boneless organic chicken thighs
- 2 oz artichoke marinated in water, roughly chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp capers
- 1 tbsp flour
- ¼ cup white wine
- ¼ cup organic chicken stock
- 1 tbsp olive oil
- salt and pepper to taste
Season chicken with salt and pepper.
Heat olive oil in deep skillet and sauté chicken thighs until golden on each side, (about 3 minutes)
Move chicken to a plate and set aside.
To the same pan add onion and garlic. Cook until the onion is soft, about 3 minutes
Add flour to the onion mixture. Stir well.
Add wine, chicken stock and artichokes. Bring to a simmer.
Return chicken to the pan. Cover and cook about 7 minutes until chicken is cooked through and is no longer pink inside.
Season with salt and pepper if necessary.
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