Recipe by Chani Tawil

Artichoke-Balsamic Chicken

Passover
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets

Ingredients

Artichoke-Balsamic Chicken

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • 1 teaspoon dried basil

  • 1 to 2 tablespoons canola or neutral-flavored oil

  • 1 onion, sliced

  • 1 (14-ounce) bag frozen artichokes

  • 1 (17-ounce) jar sun-dried tomatoes or 1 (8-ounce) vacuum pack (I use Galil brand)

Directions

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.

Notes:

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!

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Artichoke-Balsamic Chicken

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