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Chicken with Roasted Pepper and Artichoke Sauce

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 servings
*PLUS Cooking time: 20 minutes

Ingredients

  • 12 skinless, bone-in chicken thigh

  • 6 halves of roasted red pepper, bottled or home-roasted

  • 5 garlic cloves, coarsely chopped

  • 1 1/2 cups dry white wine

  • 1 tsp sat

  • 170-mL marinated artichoke hearts, quartered

Instructions

  • Coat a large, wide saucepan with oil and set over medium-high heat. Place half of chicken in pan. Cook until golden. This will take 4 to 6 min per side for thighs, or 3 to 4 min per side for breasts. Remove chicken to a large plate. Repeat with remaining chicken. Then return all of chicken and any accumulated juices to the pan. Reduce heat to medium.

  • Meanwhile, if using bottled peppers, drain well and pat dry with paper towels. Slice bottled or home-roasted peppers into 1/4-in. (1-cm) thick strips. Add to pan with garlic. Stir often, until garlic is fragrant, from 1 to 2 min. Pour in wine and add salt. Using a wooden spoon, scrape up any brown bits from pan bottom into sauce to add flavour. Then drain artichokes and stir into pan.

  • Increase heat to medium-high and bring to a boil, stirring occasionally. Then reduce heat to medium and boil gently, uncovered, stirring occasionally until liquid is reduced by about one-quarter, from 6 to 8 more min. At this point, sauce will measure about 3/4 cup (175 mL). Wonderful when spooned on top of mashed potatoes or rice and served alongside crisp green beans.

Nutrition (per serving)

Calories 245, Protein 26.3g, Carbohydrates 7.1g, Fat 9.4g, Fibre 1.9g, Sodium 532mg.

Go light with this white wine based sauce. It's a rich one. Leftovers taste great tossed with pasta.

TIP

If making ahead, cover and refrigerate for up to 2 days.

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