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Artichoke-Balsamic Chicken


Artichokes, balsamic vinegar, and sun-dried tomatoes combine for a super-gourmet dish.


Prepare the Artichoke-Balsamic Chicken

1. Preheat oven to 350 degrees Fahrenheit. Arrange chicken in a large rectangular Pyrex dish or disposable 9×13-inch pan.
2. In a medium-sized saucepan, combine wine, brown sugar, olive oil, parsley, balsamic vinegar, crushed bay leaves, garlic, and basil. Bring to a boil and then pour over chicken. Cover chicken and bake in preheated oven for 45 minutes.
3. Meanwhile, heat oil in a frying pan and sauté onion over medium heat until golden, five to seven minutes. Slice the artichokes in half and add to the pan. Add the sun-dried tomatoes and sauté over a medium-low flame for about five minutes.
4. Remove chicken from oven and spoon sun-dried tomato and artichoke mixture over it. Cover and bake an additional 20 minutes.


For those who don’t use vinegar on Rosh Hashanah, the balsamic vinegar should not be omitted in this recipe. Feel free to save for another Yom Tov instead!