Main Dishes Poultry Recipes

Chicken and Artichokes with Tarragon

April 1, 2016
Chicken with Artichokes and Tarragon

Spring brings us artichokes and tarragon. This classic pairing, with their elements of green, reminds me of how the land replenishes itself. Artichokes are sort of oddball flowers — they are the blossom of a thistle species that were cultivated by ancient Greeks and Romans as a food. The bud is edible, and has a high level of antioxidants, making it a superfood. I love artichokes as a vegetable all on their own, but combining them with tarragon and chicken seals the deal as an elegant force to be reckoned with. Artichokes lend an earthy flavor to a dish. They taste a bit like the fried white of an egg. Paired with tarragon, known for its anise, or licorice notes, this chicken has rich flavor with some bittersweet elements.

Chicken with Artichokes and Tarragon

Artichokes are most often found in Mediterranean climates, but can be grown in high mountain desert regions, such as this one in Colorado. Castroville, California is purportedly the largest artichoke producing town in the world. The globes are the flower of the plant and are edible until they bloom.

Chicken and Artichokes with Tarragon Recipe

4 lbs bone-in chicken pieces, mixed dark and white meat

4 T unsalted butter, divided

2 T grape seed oil

2 small carrots, peeled, diced

1 stalk celery, trimmed and diced

1 small onion, diced

3 T parsley leaves, chopped

2 T dried tarragon

1 – 12 ounce package frozen artichoke hearts, thawed and gently rinsed to remove salt

2 cups medium dry white wine

2 cups low-salt chicken stock

juice of 1/2 lemon

Sprinkle chicken pieces with salt and pepper.

Chicken with Artichokes and Tarragon

Artichokes give an earthiness to this braised chicken dish, which when paired with tarragon, creates a rich flavor with some bittersweet notes. It’s a hearty country classic to celebrate spring!

In large, deep skillet, add oil and butter and heat over medium-high until froth from butter has subsided.

Brown chicken on both sides in batches until skin is darkly colored. Remove to clean plate.

Add onions, carrots and celery and sauté over medium heat until tender and lightly browned, about 5 minutes. Add wine and increase heat to bring to boil, then reduce, stirring and scraping up browned residue, until there is about 1/3 cup. Add chicken stock and tarragon. Return chicken to skillet and bring heat up to boil. Lower heat, gently add artichokes, and simmer covered until chicken is very tender, about 45 minutes.

Remove chicken to clean bowl and bring sauce to boil to thicken enough to coat the back of a spoon. Swirl in remaining 2 T butter, parsley and lemon juice. Salt and pepper to taste. Return chicken and any collected juices back to skillet and coat with sauce.

Pair with mashed or boiled new potatoes or pasta.

Serves 4.

ArneisStephanie Davis, a wine educator on Wine Two Five, says that artichokes are rumored to clash with wine. Even so, when there is enough acid, such as the lemon juice and white wine you’ll find in this recipe, combined with salt seasoning, wine pairs with almost anything. She suggested a not-so-common white grape, Arneis — which translates in local Italian dialect to “little rascal” — as an adventurous choice for a mouthwatering dish like this one. Arneis vines grow primarily in Piedmont, Italy and make a medium bodied, dry, pretty white wine. Priced around $22/bottle.

Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!



Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

 

 

 

Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.