Delicious Chicken and Artichokes in Wine Sauce Recipe
Hello, wine lovers! Today, I have a delicious recipe that perfectly pairs with a dry white wine: Chicken and Artichokes in Wine Sauce. This dish is a perfect combination of juicy chicken with tender artichokes immersed in a savory white wine sauce that will tantalize your taste buds.
Imagine a mouth-watering aroma filling your kitchen while you prepare this dish. Everything is done in one pan, so the only thing easier than cooking this dish is drinking the perfect wine to complement it.
Whether you are looking for a quick and easy weeknight dinner or hosting a dinner party trying to impress your guests, this recipe is the perfect solution. Not only is it full of flavor, but it also has pignoli nuts and lemon which add delicious texture and brightness to the dish.
So grab your apron and a bottle of dry white wine, and let’s cook up some magic!
Why You’ll Love This Recipe
Are you in the mood for a delicious meal that will warm your heart and satisfy your taste buds? If so, then look no further than this recipe for chicken and artichokes in wine sauce! This dish boasts a wonderful combination of flavors that will make every bite a pleasure to eat.
First of all, the chicken is seasoned perfectly to complement the tangy artichoke hearts. You’ll love how the tender chicken breast pairs with the juicy and slightly sweet artichokes. The wine sauce brings everything together with just the right amount of acidity and acidity.
But wait, there’s more! This recipe is also incredibly versatile. You can easily swap in chicken thighs instead of breasts if you prefer dark meat. And if you’re not a fan of artichokes, simply substitute them with another vegetable of your choice such as sundried tomatoes, spinach or pignoli nuts, among others.
This dish is prepared in only one pan, which means less time cleaning up and more time enjoying your meal. Plus, it’s easy to make for dinner parties or date nights – impressing guests has never been easier!
Finally, thanks to its dry white wine and buttery finish, it makes an impressive pairing with various wines such as Chardonnay or Pinot Grigio. Trust us when we say that you won’t find a better option out there for combining convenience, taste and elegance. You’ll love this dish so much that it will become an instant favorite in no time!
Ingredient List
For the sauce ingredients:
- 2 cups dry white wine
- 2 cups artichoke hearts (frozen, thawed, canned and drained)
- 2 boneless skinless chicken breasts (1 pound)
For the chicken artichokes:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tbsp extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 cup frozen artichoke hearts (thawed and drained)
Optional ingredients for variations:
- Pignoli nuts for garnish
- Lemon wedges for serving
This recipe calls for simple ingredients that can be easily found at a local grocery store. It is important to note that boneless, skinless chicken breasts are used in this recipe, but chicken thighs can be substituted if desired. The sauce ingredients include a dry white wine and artichoke hearts, which can be either frozen, thawed, or canned and drained. For the chicken artichokes, basic pantry staples like all-purpose flour, salt, black pepper, extra virgin olive oil, and unsalted butter are required. Optional garnishes include pignoli nuts for added texture and a lemon wedge for serving.
The Recipe How-To
Now that we have learned the ingredient list for the Chicken and Artichokes in Wine Sauce Recipe, let’s move on to the recipe how-to.
Instructions
Step 1: Preparing Chicken
- Clean 2 boneless, skinless chicken breasts (1 pound/450 grams) and cut them into breast halves.
- Season both sides of the chicken with salt and black pepper.
Step 2: Coating Chicken
- In a shallow dish, combine 2 cups (240 grams) of all-purpose flour with salt and black pepper according to taste.
- Coat the chicken pieces in the flour mixture and shake off any excess.
Step 3: Cooking Chicken
- In a large skillet over medium-high heat, add 2 tablespoons (30 ml) of olive oil and 1 teaspoon (5 grams) of butter.
- Once the oil is hot, add the chicken breasts and cook for about 4 minutes until golden brown.
- Flip the chicken over and cook until done, around another 4-5 minutes depending on thickness.
- Remove chicken from skillet and set aside.
Step 4: Making Wine Sauce
- Using the same skillet, add another teaspoon (5 grams) of butter and stir in thawed artichoke hearts.
- Pour in a dry white wine of your choice (around 1-1/2 cups/355 ml).
- Increase heat to high, stir well to scrape up any brown bits from bottom of the pan.
- Cook until liquid is reduced by half.
Step 5: Braising Chicken
- Return cooked chicken back to skillet with wine sauce.
- Lower heat so that wine sauce simmers gently.
- Cover skillet with lid and allow it to braise for about five minutes until artichokes are tender and chicken is cooked all the way through.
Notes
- This recipe can also be made with chicken thighs instead of breasts.
- For variation, you can add sundried tomatoes or spinach to the wine sauce for a twist on a classic chicken piccata recipe.
- This recipe can also be turned into a creamy chicken and artichokes pasta by adding cream to the wine sauce and tossing with pasta.
- If using canned artichoke hearts and not frozen, make sure they are drained properly before adding them to the skillet.
Substitutions and Variations
One of the best things about cooking is that there are always ways to make a recipe your own. Here are some substitutions and variations that you can try with this Chicken and Artichokes in Wine Sauce recipe:
– Protein: If you prefer dark meat, you can use boneless, skinless chicken thighs instead of chicken breasts. You could also try this recipe with fish or shrimp for a seafood twist.
– Flour: If you want to make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend, such as almond flour or rice flour.
– Artichokes: If you can’t find frozen artichoke hearts, you can use canned or jarred artichoke hearts instead. Just be sure to drain them well before using.
– Nuts: To add some extra crunch and flavor to the dish, try sprinkling some toasted pignoli nuts on top before serving.
– Lemon: For a brighter and more tangy flavor, increase the amount of lemon juice in the sauce or add some lemon zest to it.
– Wine: While dry white wine works best for this recipe, feel free to experiment with other types of wine. A light-bodied red or rosé could also work well with the chicken artichokes wine sauce.
– Vegetables: You can add more vegetables to this one pan dish. You could add baby artichokes, sundried tomatoes, spinach or sautéed mushrooms.
These are just a few suggestions for how you can adapt this recipe to your liking. Get creative and have fun experimenting with different ingredients and flavors!
Serving and Pairing
This Chicken and Artichokes in Wine Sauce Recipe is a perfect dish for a cozy dinner at home or for entertaining guests at a special occasion. The dish is hearty and full of flavor, making it the perfect main course for a dinner party.
When it comes to pairing this dish with wine, I recommend choosing a dry white wine that has some citrus notes to complement the lemon in the sauce. A Sauvignon Blanc or a Pinot Grigio would be an excellent choice. The wine will bring out the flavors in the chicken and artichokes, creating a beautiful harmony on your palate.
To complete your meal, serve this dish with a side of pignoli nut couscous or roasted vegetables to add some additional texture and flavor to your plate. The pignoli nuts add a delightful crunch while bringing out the nutty flavors of this comforting dish.
And don’t forget about dessert! Lemon bars or lemon sorbet are fantastic options that will complement the citrus notes found in both the chicken and wine. Or you can opt for something creamy like panna cotta to balance out the tartness of the lemon.
Overall, this amazing Chicken and Artichokes in Wine Sauce Recipe is sure to impress your guests with its exquisite flavors and beautiful presentation.
Make-Ahead, Storing and Reheating
This Chicken and Artichokes in Wine Sauce Recipe is perfect for those who like to meal prep or plan ahead. It can be made ahead of time and stored in the fridge or freezer until ready to eat.
To prepare this dish in advance, simply follow the recipe instructions up until the point where you add the artichoke hearts and wine sauce. Once the chicken is cooked through, allow it to cool completely before storing it in an airtight container. Store the sauce separately in another container.
Reheating is incredibly easy too. If you have stored the chicken in the fridge, simply reheat it on a medium heat in a pan with some extra virgin olive oil or butter until it is warmed through. If you have stored it in the freezer, allow it to thaw overnight before reheating.
As for the sauce, if you have stored it in the fridge or freezer, simply reheat it on a low heat while stirring occasionally. You may need to add a splash of water or stock to loosen up the sauce if it has thickened during storage.
This recipe can be enjoyed for lunch or dinner any day of the week thanks to how versatile and easy it is to make-ahead and reheat!
Tips for Perfect Results
Now that we know how to make Chicken and Artichokes in Wine Sauce, let’s talk about some tips to perfect this recipe.
1. Brown the chicken well before adding the wine.
The key for a deliciously flavored chicken artichoke wine sauce is to brown the chicken breasts well before adding the wine. This will help develop the flavor of the chicken and prevent it from tasting bland.
2. Use dry white wine.
When making a wine sauce, it’s important to choose the right type of wine. For this recipe, go for a dry white wine like Pinot Grigio or Sauvignon Blanc. The sweetness in a sweeter white wine may tend to overpower the dish.
3. Thicken the sauce with a roux.
If you want your sauce to have a thicker consistency, make a roux by whisking together equal parts flour and butter until they form a paste. Then gradually add it to your sauce and stir continuously until it reaches your desired thickness.
4. Don’t overcook the artichokes.
Overcooked artichokes can turn mushy and tasteless. To avoid this, don’t add them too early in the cooking process – wait until your chicken is nearly cooked through before adding them to your pan.
5. Use fresh lemon juice.
Lemons help brighten up flavors, so make sure you use freshly squeezed lemon juice in your chicken and artichoke dish. It’s much better than using bottled ones!
By following these simple tips, you’ll be able to create a delicious and flavorful dish that is sure to impress!
FAQ
Before you start preparing this delicious chicken and artichokes in wine sauce recipe, you may have some important questions that you want to ask. In this section, I’ll try my best to answer all your questions to ensure that your cooking process is seamless and enjoyable. Here are some frequently asked questions about this dish:
What wine goes with chicken and artichoke?
When it comes to pairing wines with artichokes, experts suggest opting for options with high acidity and low residual sugar. This can include choices like Sauvignon Blanc, Pinot Grigio, Grüner Veltliner, or Albariño.
What meat goes well with artichokes?
Combining the slightly gamey flavor of lamb with artichoke hearts can create a harmonious blend of tastes. Not only does this pairing work well with lamb, but it also complements other animal proteins like chicken and eggs. The addition of aromatic herbs such as thyme, parsley, basil, and Roman mint will only enhance this culinary experience.
What wine is best for cooking chicken?
When it comes to cooking with wine, sauvignon blanc and chardonnay are excellent options. Sauvignon blanc is known for its refreshing and sharp flavor, while chardonnay is richer and more full-bodied. However, when these wines are used as ingredients, their nuances are not as noticeable. So, both wines make for a reliable choice in the kitchen.
What can I do with a jar of marinated artichoke hearts?
Looking to add a touch of the Mediterranean to your cooking? These mouthwatering artichokes boast a rich and savory flavor that is versatile enough to enhance any dish. Whether you’re looking to elevate a salad or pasta, create a delicious antipasto platter, or savor them straight from the jar, these artichokes are sure to add a delicious taste of traditional Mediterranean cuisine to your cooking.
Bottom Line
Now that you have all the information you need to make this delicious chicken and artichoke dish, it’s time to get in the kitchen and start cooking! I guarantee that this recipe will impress your family and friends with its complex flavors and textures.
But wait, there’s one important thing we haven’t discussed yet: what wine should you pair with this dish?
My recommendation is to choose a dry white wine to complement the flavors in the dish. A Sauvignon Blanc or Pinot Grigio would be great choices. The wine’s acidity will cut through the richness of the sauce, while its fruitiness will bring out the sweet notes in the artichokes.
To sum up, this chicken and artichokes in wine sauce recipe is an excellent choice if you’re looking for a hearty and flavorful meal. With its tender chicken pieces smothered in a delectable white wine sauce, this recipe is sure to be a hit at any dinner party or family gathering. So go ahead and give it a try – I promise you won’t regret it! Cheers!
Chicken and Artichokes in Wine Sauce Recipe
Ingredients
- 2 chicken breasts, boneless, skinless, cut in bite-sized chunks
- 1 1/2 cups flour
- salt and pepper
- 12 ounces frozen artichoke hearts, thawed
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups dry white wine
- 1/2 lemon
- 1 tablespoon pignoli nut
Instructions
- Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
- While cooking, dredge the chicken in the flour and sprinkle with salt.
- Remove the artichokes from the skillet and transfer to a plate. Set aside.
- Melt the remaining butter in the skillet along with the remaining olive oil.
- Saute the chicken pieces in this mixture until golden brown on both sides.
- Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
- Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
- Stir well to coat everything with the wine sauce.
- Transfer to a plate and squeeze with fresh lemon juice.
- That's it!