Lemon Roasted Chicken with Artichoke Hearts

IMG_0443 Leon chicken skillet large

From the #Quaratine Kitchen.

This recipe is the freshest dish that you will experience during the Spring of 2020.

Using what I had in my pantry,my fridge and my freezer, this main dish came together pretty quickly. The caramelized lemons were the perfect compliment to the the chicken and artichoke hearts.  Feel free to used chicken drumsticks or a combination of chicken drumsticks and thighs. I am sure that this will  become a staple in your weekly menu rotation.

Full Disclosure: I posted this recipe in one the foodie fb groups that I belong to and it got over 200 likes and a few people tried out the recipe and it turned out quite well for them.

I hope this will work for you as well!

Enjoy!

SERVES 4

INGREDIENTS:
2 lemons
4 large chicken thighs, or 8 small chicken thighs, bone-in
Kosher salt, to taste
Freshly ground black pepper, taste
3 teaspoons olive oil, divided
3 sprigs fresh oregano
1 small onion, thinly sliced
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
One 8-oz jar of articchoke hearts, drained
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth

For Garnish:
Lemon Wedges
1/4 bunch fresh Italian parsley, finely chopped

DIRECTIONS:

Preheat oven to 350° F .

Very thinly slice 1 lemon; discard any seeds. Cut the remaining lemon into quarters to give 4 wedges.

Season chicken with salt and pepper.

Add 1 teaspoon of olive oil to a large cast iron skillet and heat over medium high heat. Add chicken, skin side down and cook, letting skin render and brown, and pouring off excess fat except for about 1 teaspoon to provide for a thin coating in pan, until chicken is cooked halfway through, about 8 to 15 minutes. Transfer the chicken to a plate and set aside.

Add oregano sprigs, garlic, and red pepper flakes and jarred artichokes. Cook the vegertables and herbs, stirring frequently, until fragrant, about 1 to 2 minutes. Add the wine and the chicken broth. Squeeze 1 lemon wedge over and season sauce with salt and pepper, if desired.

Scatter the onions and half of lemon slices over the of bottom of skillet. Add the chicken back to the skillet, skin side up. Scatter the remaining lemon slices over the chicken. Drizzle with 2 teaspoons oil. Place the skillet to the oven. Roast until chicken is cooked through, skin is crisp and golden brown, and lemon slices on bottom of skillet are caramelized and the artichoke hearts have softened, 15 to 20 minutes.

Serve topped with caramelized lemon slices and garnished with lemon wedges and chop parsley, if desired.

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Seared Scallops with Bacon in Garlic Lemon Butter Chardonnay Sauce

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Serves 4

Ingredients:
5 strips bacon
1 pound scallops
Kosher salt, to taste
Ground black pepper to taste
2 tablespoon olive oil
1 clove garlic, minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons Chardonnay or any type of white wine
2 tablespoons unsalted butter, softened but not melted
Fresh parsley, chopped, for garnish
Fresh chives, snipped, for garnish

Directions:
Heat a large cast iron skillet to medium high. add the bacon and cook until golden brown. Remove the bacon and drain on paper towels. All is to cook before crumbling into bits. Set aside.

Pat dry scallops with paper towels. Season with a pinch of salt and pepper. set aside.

Pour of the bacon fat and wipe the skillet clean with paper towels. Heat the skillet to medium high. Add of olive oil and heat until the oil is shimmering. Add the garlic. Add the scallop and sear on high heat, about 3 minutes on each side. Remove the scallops from the skillet and drain on paper towels.

To the skillet, add the lemon juice and the Chardonnay (or other white wine) Scrape the bottom of the skillet to release the fond.

Remove the skillet briefly from the heat and add the butter to the lemon Chardonnay sauce, and stir, to create a creamy sauce. Add the crumbled bacon bits and scallops back to the skillet.

To serve, ladle a small amount of the lemon sauce onto a plate add 2 to 3 scallops to the plate and garnish with chopped parsley and snipped chives.

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Poulet a la Crème

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Poulet a la Crème or Chicken in Cream Sauce is a specialty of the town Bourg-en-Bresse. Originally, this simple recipe uses a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. In this version white wine and mushrooms are used to make the dish a bit more sophisticated, along with chicken thighs, which are the best part of the chicken. As a rule  of thumb, 1½ thighs per person should be a generous serving for a main course. A sprinkling of chopped tarragon finishes the dish, which is best served with rice pilaf.

Serves  4

Ingredients:
2 Tablespoons unsalted butter
6 chicken thighs
6 ounces mushrooms, washed and sliced
1½ Tablespoons all-purpose flour
½ cup chardonnay or dry white wine
¼ cup water
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
1 Tablespoon coarsely chopped fresh tarragon

Directions:
Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for about 2½ minutes on each side.

Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.

Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.

Garnish with a sprinkle of the chopped tarragon, and serve with rice pilaf.

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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TODAY.com Parenting Team FC Contributor