Pollo con Carciofi

Chicken with Artichokes

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This dish from Apulia is one of our most requested recipes. Although the artichokes are a little bit of work, the results are well worth the effort.

Ingredients

  • 8 small or 12 tiny red potatoes
  • 4 cloves garlic, unpeeled
  • 3 or 4 thyme sprigs
  • ¾ cup olive oil
  • Salt and freshly ground pepper
  • 4 large artichokes
  • Juice of 3 large lemons, about cup
  • 4 whole boneless, skinless chicken breasts, split and cut into 2-inch chunks
  • 2 red onions, sliced ¼ inch thick
  • ½ cup julienned prosciutto, 2 by ¼ by -inch strips
  • ½ cup Chicken Stock
  • 4 cloves garlic, minced
  • ¼ cup Niçoise olives
  • ¼ cup chopped fresh parsley

    Method

    Preheat the oven to 400°F.

    Place the potatoes, garlic cloves, and thyme in a baking dish; rub with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast until the potatoes are pierced easily with a skewer, 25 to 35 minutes. Do not overcook. Let stand until cool enough to handle, then cut them into halves or quarters, depending on the size of the potatoes.

    Pull off the outside leaves of the artichokes. Using a serrated knife, cut off the top of the cone just above the choke. With a very sharp paring knife, trim off the remaining leaves. Scoop out the fuzzy chokes with a spoon, cut the hearts into sixths or eighths, and place in a bowl of cold water acidulated with 2 tablespoons lemon juice.

    Heat ¼ cup olive oil in a medium sauté pan over medium heat. Dry the artichoke pieces and add to the pan. Reduce the heat and sprinkle with a tablespoon of two of lemon juice. Cook, partially covered and stirring occasionally, until tender but not mushy, 10 to 15 minutes. Season with salt and pepper.

    Sprinkle the chicken pieces with salt and pepper. Heat ¼ cup olive oil in a very large sauté pan or 2 smaller pans over high heat. Add the chicken pieces and brown lightly on all sides, 3 to 4 minutes. Remove the chicken from the pan.

    Heat the remaining 2 tablespoons oil in the same pan over medium heat. Add the onions and cook 5 to 7 minutes. Add the roasted potato pieces and cook, turning often, until the potatoes are browned and the onions translucent, 3 to 5 minutes. Return the chicken and artichokes to the pan and add the prosciutto, chicken stock, minced garlic, and remaining 2 tablespoons lemon juice. Cook until the liquid is slightly syrupy. Season to taste with salt and pepper and more lemon juice if you like. Sprinkle with olives and parsley. Serve hot.