Name: Chicken with Artichokes and Fennel
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3 tablespoons Tuscanini Extra-Virgin Olive Oil, plus extra for greasing; 6 skinless and boneless chicken breasts, pounded and cut into 1-inch strips; Kosher salt; freshly ground black pepper; 1 yellow onion, thinly sliced; 1 fennel bulb, trimmed, thick outer layers removed, and thinly sliced; 1 (10-ounce) bag frozen artichoke hearts, quartered; 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic; 1 tablespoon dried rosemary; 2 tablespoons Tuscanini Balsamic Vinegar; 1 tablespoon grainy Dijon; juice of 1 lemon (about 3 tablespoons); microgreens, for garnish (optional)

Chicken with Artichokes and Fennel

I am always on the hunt for easy and inspired chicken recipes, and I’m pleased to share this one with you. Juicy strips of marinated chicken, tender artichoke hearts, and sweet caramelized fennel come together in this expressive Mediterranean dish.

Ingredients

Chicken with Artichokes and Fennel

3 tablespoons Tuscanini Extra-Virgin Olive Oil, plus extra for greasing
6 skinless and boneless chicken breasts, pounded and cut into 1-inch strips
Kosher salt
freshly ground black pepper
1 yellow onion, thinly sliced
1 fennel bulb, trimmed, thick outer layers removed, and thinly sliced
1 (10-ounce) bag frozen artichoke hearts, quartered
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon dried rosemary
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon grainy Dijon
juice of 1 lemon (about 3 tablespoons)
microgreens, for garnish (optional)

Directions

Place chicken in a baking dish. Season generously on both sides with salt and pepper. In a large mixing bowl, combine all remaining ingredients except microgreens and mix well. Pour mixture over chicken, cover, and marinate for at least 30 minutes or up to 24 hours. If marinating for longer than 30 minutes, place the baking dish in the refrigerator.
Heat an indoor grill pan or nonstick skillet over high heat. Lightly grease the pan with olive oil to prevent sticking. Transfer the marinated ingredients into the pan, give it a good shake, and sauté for five minutes. Reduce the heat to medium. Cover and cook for seven minutes.
Uncover and cook for another seven minutes, rotating the ingredients occasionally, until the chicken is cooked through and the vegetables are caramelized.
Transfer to a serving platter and garnish with microgreens, if using.

Tips:
Substitutions:

The yellow onion can be replaced with any onion variety.

The fennel can be replaced with any root vegetable.

Make It Ahead: Chicken with Artichokes and Fennel can be assembled and marinated in advance and stored in the refrigerator for up to 24 hours. Bring to room temperature before cooking.

Storage: Chicken with Artichokes and Fennel can be stored in the freezer for up to one month.

Reheat: Bring Chicken with Artichokes and Fennel to room temperature, covered, and reheat in a 350 degrees Fahrenheit oven for about 10 minutes.

Description:

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright ©️ 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Ingredients

Chicken with Artichokes and Fennel

3 tablespoons Tuscanini Extra-Virgin Olive Oil, plus extra for greasing
6 skinless and boneless chicken breasts, pounded and cut into 1-inch strips
Kosher salt
freshly ground black pepper
1 yellow onion, thinly sliced
1 fennel bulb, trimmed, thick outer layers removed, and thinly sliced
1 (10-ounce) bag frozen artichoke hearts, quartered
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon dried rosemary
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon grainy Dijon
juice of 1 lemon (about 3 tablespoons)
microgreens, for garnish (optional)

Directions

Step 1 - Prepare the Chicken with Artichokes and Fennel

Place chicken in a baking dish. Season generously on both sides with salt and pepper. In a large mixing bowl, combine all remaining ingredients except microgreens and mix well. Pour mixture over chicken, cover, and marinate for at least 30 minutes or up to 24 hours. If marinating for longer than 30 minutes, place the baking dish in the refrigerator.
Heat an indoor grill pan or nonstick skillet over high heat. Lightly grease the pan with olive oil to prevent sticking. Transfer the marinated ingredients into the pan, give it a good shake, and sauté for five minutes. Reduce the heat to medium. Cover and cook for seven minutes.
Uncover and cook for another seven minutes, rotating the ingredients occasionally, until the chicken is cooked through and the vegetables are caramelized.
Transfer to a serving platter and garnish with microgreens, if using.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Chicken with Artichokes and Fennel

Directions

Prepare the Chicken with Artichokes and Fennel

Credits

Suggested Recipes

Artichoke Chicken

Slow-Cooked Chicken with Fennel and White Wine

Artichoke-Balsamic Chicken

Saucy Tomato Braised Chicken with Fennel and Capers

Dill Chicken with Artichokes, Olives and Capers

Chicken Italia

Garlic-Fennel Chicken

Orange and Fennel Pargyiot

Explore

Tell Us How It Went: Share Your Experience

0 Comments

Your comment will be posted in a moment...

Chicken with Artichokes and Fennel

Recipe Description:

Ingredients

Chicken with Artichokes and Fennel

Directions

Step 1 - Prepare the Chicken with Artichokes and Fennel

Step 2 - Credits