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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Orecchiette with Broccoli

Photo Credit: http://www.emikodavies.com

Orecchiette originates in the sunny southern province of Puglia, Italy, where the weather is warm and the crops plentiful. This pasta’s round, concave shape led to its name, which means “little ears” in Italian. The ridged exterior and cup-like interior captures chunky sauces and scoops up small vegetables, making orecchiette perfect to serve with sautés—sautés that begin, of course, with extra virgin olive oil, of which Puglia is the largest producer of in Italy.

This is a simple dish from Puglia in Southern Italy, traditionally always prepared with orecchiette and broccoli rabe. We prepared this dish using the more commonly found vegetable, broccoli. When buying broccoli, choose vegetables that have a uniform green color with no major brown or yellowing spots. The broccoli stem should feel firm and the crown should be tight and springy; soft stems or limp florets are a sign of old broccoli. Store broccoli in the crisper drawer in the fridge until you’re ready to use it. Broccoli should keep fairly well for at least a week.

Orecchiette also makes a nice soupy pasta when cooked in the same water with potatoes and a big handful of arugula, and garnished with garlic and chili in olive oil. When you yell “Dinner!” your family and friends will be all ears.

Serves 4

Ingredients:
2-3 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 head broccoli,  trimmed and cut into florets
1/4 cup water, or as needed
1/4 teaspoon crushed red-pepper flakes
Kosher salt, to taste
Fresh ground black pepper, to taste
A squeeze of fresh  lemon juice
1/3 cup grated Parmigiano-Reggiano, for serving
1 pound dried orecchiette pasta

Directions:
To blanch the broccoli: Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping teaspoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water.If you would like softer vegetables, cook for an additional 30 secondss.

Saute the garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli and a little water and cook,  stirring occasionally,  until the broccoli is bright green and soft, but still a little crunchy, 8 to 10 minutes. Add the red pepper flakes and season with salt and pepper to taste and a sprinkle of cheese. Stirring and cook until cheese is melted. Add a  squeeze of lemon juice and set it aside until the pasta is ready.

Meanwhile, cook the orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente.  Reserve 1 cup cooking water, then drain pasta.

Add the pasta and 2-3 tablespoons of the reserved cooking water to  the saucepan with the broccoli and toss until combined then serve immediately with a handful of grated cheese and a drizzle of olive oil over the top.

 

Cook’s Notes:
Pecorino cheese can be substituted for the Parmigiano-Reggiano, if desired.

If fresh broccoli is not at hand, frozen broccoli that has been thawed and drained can be used in this dish. A 10 ounce bag will do.

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Lobster Fettuccine

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There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.

We served this up, today, for Sunday Brunch.

All photographs and content, excepted where noted, 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.

Thank you so much!

Protected by Copyscape