Roasted Balsamic Chicken with Artichoke

Roasted Balsamic Chicken with Artichoke served with Baby Potatoes and Arugula

This is one of those dinners that looks like you fussed, but…you didn’t. You probably already have a lot of these things in your cabinets and fridge. There is a lot of flavor in this dish, but they all compliment each other. I love the bits of sweetness from the currants and the sun dried tomatoes with the tartness from the vinegar. I serve this with the simple potato dish below because it doesn’t need anything more than that.

Roasted Balsamic Chicken with Artichoke

8 boneless, skinless chicken breasts or 12 to 16 boneless, skinless thighs
1/4 C. balsamic vinegar
2 t. wholegrain mustard (Dijon is fine too)
1 t. honey
1 large shallot, finely chopped
1/2 t. salt
1/4 t. black pepper
1/4 t. dried oregano
3 T. extra virgin olive oil
6 sun dried tomatoes, finely sliced
1/8 C. currants
1 8 oz can quartered artichoke hearts, drained and rinsed
4 -5 fresh basil leaves, torn

Preheat your oven to 400 degrees.

Rinse the chicken breasts or thighs and dry them well.  Place them in a large baking dish.

In a small bowl, combine the remaining ingredients up to the currants.  Pour over the chicken pieces.  Using tongs, flip each piece over a few times to make sure they are coated well. Place in the oven and roast for 15 minutes.

Scatter the artichokes over the top of the chicken.  Continue to roast for 15 to 20 minutes, until the internal temperature reaches about 160 degrees. Garnish with fresh basil.

Baby Potatoes with Arugula

1 lb. Trader Joe’s Teeny Tiny Potatoes (seriously, that’s what they are called!), or any small potato
2 T. olive oil
4 C. arugula
salt and pepper

Boil the potatoes in a medium pot over high heat for about 8 minutes or so. Check tenderness with a fork.

Once done, drain the potatoes into a sieve and allow to sit. In that same pot over medium high heat, add the olive oil and the arugula. Sauté until tender, just a couple of minutes, then add the potatoes back to the pot. Stir to coat with the oil, add salt and pepper, then serve.

Notes:

  • When using canned artichoke hearts, it’s important to rinse them a bit or your dish will be really salty.  You can use frozen artichoke hearts instead of canned.  Just remove them from the freezer, rinse under cold water and drain well in a sieve.
  • If you do not have shallots, you can use about 1 tablespoon of finely chopped onion and a small clove of garlic, minced.
  • Update: I recently made this in a skillet and it turned out beautifully. It was very quick and really delicious! I used chicken cutlets. If you buy a package of boneless breasts, just slice them horizontally to get two thin pieces, or pound one piece into one large thin cutlet. Sear the breasts until golden, about 3 minutes per side, on high heat in a skillet with 3 tablespoons of olive oil. Combine the vinegar through the currants in a small bowl (omit the olive oil). Once the breasts are golden, add the vinegar mixture. Sauté a minute, then add the artichoke. Simmer to heat the artichoke all the way through. Remove from heat. Add the basil and serve.
Roasted Balsamic Chicken with Artichoke
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