Monday, March 21, 2016

Braised Chicken & 
with Olives & 
Basil Purée

I have a new rule for myself....find recipes in a cookbook...not online or in the depths of a real cookbook.  I have shelves and shelves of them yet I never seem to look through them to actually find something to cook.  That changes now.  My mission for myself is to only use recipes from cookbooks for the foreseeable future.....I even ordered a cookbook holder!  That's how serious I am!

This new mid-week favorite came from Clean Eating Magazine.  With the garden ready to be planted, I wanted to start looking for recipes that call for ingredients I can pick fresh from my back yard and this looked amazing!

Braised Chicken & 
with Olives & 
Basil Purée
4 boneless, skinless chicken thighs (1 lb), trimmed
2 cups frozen 
artichoke quarters
1 1/2 cups peewee or 
fingerling potatoes, 
halved lengthwise
1/2 cup pitted Castelvetrano olives (or your favorite green olives), halved, 
1 cup fresh basil, plus ¼ cup sliced fresh basil, divided
pantry staples:
2 1/2 tsp smoked 
paprika, divided (I don't like smoky flavors so I used regular paprika)
1 tsp sea salt, divided
2 tbsp olive oil, divided
1 1/4 cups plus 2 tbsp low-sodium chicken broth, 
room temperature
1 tbsp white wine vinegar
1 tbsp potato starch 
(TRY: Bob’s Red Mill 
Potato Starch)

Preheat oven to 350°F. Sprinkle chicken with ½ tsp paprika and ¼ tsp salt. In a small bowl, toss artichokes with 1 tsp oil, ½ tsp paprika and ¼ tsp salt. In a separate small bowl, toss potatoes with 1 tsp oil, ½ tsp paprika and ¼ tsp salt.
In a 9- to 10-inch cast iron skillet on medium-high, heat 1 tsp oil. Sear chicken thighs for 2 to 3 minutes per side, until golden; transfer to a plate. 
Scrape the skillet to get all those delicious brown bits loose...this will add to the flavor of the sauce!
To skillet, add ¼ cup water and artichokes and sauté for 5 minutes, stirring often, until lightly browned. Transfer artichokes to plate with chicken. Reduce heat to medium, add 1½ tsp oil to skillet and add potatoes, cut side down. Cook potatoes until golden brown, about 5 minutes. Transfer to plate with chicken and artichokes.
In a bowl, whisk together 1¼ cups broth, vinegar, starch, 1 tsp paprika and ¼ tsp salt. Pour mixture into skillet and whisk constantly until boiling.
Return potatoes to skillet and top with chicken and artichokes. Sprinkle 
¼ cup olives over top. Cover skillet with foil. Place skillet 
in oven and bake for 20 to 
30 minutes, until potatoes 
are tender and chicken is cooked through.
Meanwhile, prepare purée: In a blender, purée 
1 cup basil, remaining ¼ cup olives, 2 tbsp broth and 
1½ tsp oil until smooth.
Divide chicken among plates, sprinkle with remaining ¼ cup sliced basil and drizzle with purée.
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