Archive for September, 2009

postheadericon Artichoke and Salami Sautéed Chicken

Artichoke & Salami Chicken over rice

This is a recipe that popped into my head as I was wracking my brain trying to figure out what to serve for dinner. Finding new ways of making chicken is a pretty regular event around here, and I’m sure around many homes! This recipe is likely inspired by a meal I ate in a restaurant once, or one I saw on a menu. It’s delicious and easy, and definitely faux fast food – on your plate in under 45 minutes.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe.

Ingredients:

Simmering Supper
  • 2 TBS olive oil

  • 1 small onion, diced
  • approximately 1.3 lbs boneless/skinless chicken – thighs work great
  • 3-4 cloves garlic, minced or pressed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 sprig fresh rosemary
  • a couple grinds fresh pepper
  • 2 pinches kosher salt
  • 1 6 1/2 oz jar marinated artichoke hearts, drained and quartered
  • 1 roasted red pepper, fresh or from a jar packed in water
  • 3-4 slices good quality genoa salami (our favorite is Applegate Farms)

Method:
Warm olive oil in a large skillet over medium heat. Add onion, and sauté until tender. Chop chicken into 1-2 inch pieces as the onion is cooking.

Add chicken, garlic, oregano, salt, pepper, and basil to the pan, and sauté until the chicken is browned on all sides. This means using tongs to move the chicken, onion, garlic, and spices around the pan and rotate the chicken.

While the chicken is browning, cut the artichoke hearts into quarters, chop the sprig of rosemary, slice the salami into strips, and roughly chop the roasted red pepper. Don’t forget to stir the chicken in between chopping!

Add the rest of the ingredients, and stir until well combined. Continue cooking over medium heat until the newly-added ingreients are hot, and well-integrated.

Serving Supper

There will be some liquid in the pan from the artichokes (even after draining) and roasted red pepper. Some will evaporate while cooking, and the rest can be spooned over rice or pasta along with the chicken.

Serve with rice or pasta (on the side or on top, depending on your tastes and the level of pickiness in your family) with a roasted vegetable or salad.

This is a great crowd-pleaser, for adults and kids. Yum!

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