This easy peasy recipe for bistro artichoke chicken is basically a plate full of spring, with the tender artichoke hearts and sweet shallots all cooked up with the chicken in a lovely white wine sauce. I’m calling it Bistro Artichoke Chicken because this is what I imagine you might get at a little French bistro on a warm April day, and one day I will get to France and find out if I am right. In the meantime I’m just going to serve this up for the Southern husband, open the windows just a smidge to let in the springtime breeze, and ooh-la-la. Let’s make it!
This recipe for bistro artichoke chicken is a springtime breeze to make!Click To TweetAnd in the meantime for no other reason than the thought of springtime makes me happy, here are a few other cheerful things that happened over the past week! First, I bought a bunch of sweet white hyacinths at the supermarket the other day, and my mama came over and made THIS out of them.
She always arrives with an armful of branches and things she has snipped out of her back yard and turns them into artwork that brightens up my family room. Happy sigh.
In unrelated news, the Southern husband took me out for lunch last weekend, and when we pulled into the parking lot we saw this character, looking all kinds of contented that he (she?) had lucked out and gotten just the right parking spot.
We all know THAT feeling, right?
And speaking of good fortune, the other day our marketing team put on a fabulous presentation at work, and afterwards they celebrated with Nordic Gin Tonics. As one does. And the talented creator of this concoction showed up in my office to give me one, even though I had nothing to do with it. I’m here to tell you that a Nordic Gin Tonic at 3pm makes the rest of the work day a whole lot breezier.
All of which has nothing to do with bistro artichoke chicken, other than the fact that you will feel the same feeling of contentment when you tuck into a plate of this deliciousness. You want a couple of bone-in split chicken breast halves. I like the Bell & Evans brand, and I always cut bone-in chicken breast halves in half again with my trusty kitchen shears just to make them a more manageable size.
You are going to cook them in a large ovenproof skillet until they are browned, and then scoop them out and make the sauce, which features whole shallots, white wine, artichoke hearts and a few other things. Nestle the chicken back into the sauce, pop it all in the oven, and 45 minutes later you will have a skillet full of chicken heaven. Finish it off with a swirl of butter in the sauce and you are ready to roll.
After all, it’s spring, and spring must be deliciously celebrated, right? Right! 🙂
- ¼ cup olive oil
- 4 tablespoons butter
- 2 bone-in split chicken breasts, cut in half with kitchen shears
- 6 shallots
- 1 tablespoons dried tarragon
- ¾ cup white wine
- Juice from one lemon
- 2 nine ounce packages frozen artichoke hearts, thawed
- 1 cup chicken broth (I like the Imagine brand)
- Salt and pepper
- Preheat your oven to 350.
- Heat the olive oil and two tablespoons of butter in a heavy deep ovenproof skillet. Add the chicken and brown on all sides. Remove and set aside.
- Saute the shallots in the same skillet until they are just browned. Pour in the tarragon, wine and lemon juice and stir until any bits sticking to the skillet are integrated into the sauce. Add a pinch each of salt and pepper.
- Stir in the artichoke hearts and chicken broth and nestle the chicken pieces into the sauce. Cover the skillet with a lid or some foil and pop it in the oven for 45 minutes.
- When the chicken is done, remove it to a serving platter or plates and whisk the remaining two tablespoons of butter into the sauce. Spoon the shallots and artichokes over the chicken, ladle sauce on and serve. Happy spring!
Love artichokes, so I am so ready to make this Springtime breeze. 🙂
Aren’t they the perfect spring vegetable though? 🙂
This looks great! I imagine it would be pretty good with chicken thighs as well. Just wondering if you have a teensy error in your butter measurements; recipe calls for 4 Tablespoons and in the first step you say to use 2 teaspoons of the butter with the olive oil and then at the end you say to use the remaining 2 Tablespoons. Should it be 2 Tablespoons at the beginning to cook the chicken?
You are SO right – thank you! Fixed! xo
Yum! Can’t wait to make this.
Invite me over when you do! 🙂 and xo
Great recipe! I love, love that pic of the Canada goose in the parking lot!! So funny. They’re just making their way back up to us in Calgary here!
Love that you’ve used artichokes here; I never really know what to do with them but you’ve given some great guidance. Have a great weekend!
Thanks Katherine – and yes, doesn’t that goose look all kinds of comfortable? Ha!
I could use a plate full of spring! Especially if it has artichokes and chicken. This looks fabulous! 🙂
Yay for spring!! 🙂
the mere presence of artichokes makes this seem supremely fancy to me! what delicious and classy plate of food. 🙂
Artichokes ARE all kinds of elegant. 🙂
I can’t find in the instructions when to add the 1 c. of broth. I assume it’s along with the wine, tarragon and lemon juice. Correct?
Oh thank goodness for eagle eyed readers like you! The broth goes in with the artichoke hearts – I’ve updated the recipe. Thank you so much for catching that! 🙂
Oh, my! That looks like heaven. And I have some chicken breasts in the fridge and a barrel (practically)\ of grilled artichoke hearts packed in oil. How could I not make this for dinner???
Thank you, once again.
Heaven definitely has artichoke in it. 🙂