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Recipe by Alicia Wilbur

Artichoke Chicken

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Artichoke Chicken
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Gluten Free

Ingredients

Main ingredients

  • 1 box of your favorite long flat pasta such as pappardelle or fettuccine, cooked (optional)

  • 3 pounds boneless chicken, cut in 1/8ths

  • Gefen Olive Oil, for drizzling

  • 3 lemons, halved

  • 2 leeks, rinsed and sliced

  • 1 fennel bulb, rinsed and cubed

Directions

Prepare the Artichoke Chicken

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Cook pasta according to the instructions for al dente and drain.

3.

Arrange chicken in a baking dish, top with leeks and fennel, juice of one lemon, salt, pepper, and 2 cups of the white wine. Bake until the internal temperature reads 165 in the thickest parts of the chicken. Cube chicken and discard skin.

4.

Combine chicken and vegetables with pasta in a large sauté pan. On low flame, add in artichoke hearts and juice of remaining lemons, oregano, and salt to taste. Drizzle with olive oil, garnish with fresh cilantro. Serve cold or warm in a bowl or on a plate. Pair with a fruity white wine such as the Herzog Special Reserve Albariño or Baron Herzog Chenin Blanc. Enjoy!

Recipe tags

artichokes chicken kosher for passover meal in one Pesach
Artichoke Chicken

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