Here’s a very simple sauteed chicken recipe. It’s easy, and the mix of flavors makes for a fine restaurant dish: perfect for impressing your friends… or your lover (in that case, just divide the quantities by 2).
So here we go for the sauteed chicken recipe with artichokes.
Photo credit: © Eatwell101.com
Ingredients to make sauteed chicken with artichokes
Serves 4:
Chicken
- 2 chicken breasts, 2 chicken thighs
- olive oil
- 3-5 cloves of garlic per person
- thyme
- laurel
- parsley
Artichokes
- 1 to 2 lbs (600g to 800g) of Jerusalem artichokes (aka topinambours)
- olive oil
- 1 clove garlic
- 1 sprig of parsley
Directions
Photo credit: © Eatwell101.com
1. Cut each raw chicken part in two; you should get it like this picture above. You can see that I removed the cartilage at the ends of the bones.
2. Peel the garlic, but leave the last skin on the cloves.
3. Gather all ingredients in a wide frying pan or skillet (so that the pieces of chicken do not overlap).
4. Cook over very low heat and cover the pieces of chicken for about 30 minutes, so that the chicken does not brown at the beginning of cooking; the color must be obtained over the cooking. You don’t need to burn the poultry to make sautéed chicken.
5. Return regularly (add a little water if necessary).
Jerusalem artichokes
Photo credit: © Eatwell101.com
1. Peel the Jerusalem artichokes — also known as topinambours — and place them in water.
Photo credit: © Eatwell101.com
2. Cut them into 1-cm cubes.
3. Sauté the topinambours in olive oil.
4. Just before styling the dish, add garlic and chopped parsley
Dish styling
1. Arrange the Jerusalem artichokes in the center of the plate
2. Arrange the pieces of chicken over the Jerusalem artichokes.
3. Garnish with whole garlic cloves and a sprig of thyme.
What do you think of this sauteed chicken and Jerusalem artichokes recipe?
Photo credit: © Eatwell101.com
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Sauteed Chicken with Artichokes
Easy Sauteed Chicken recipe perfect for impressing your friends!
Ingredients
Chicken
- 2 chicken breasts, 2 chicken thighs
- olive oil
- 3-5 cloves of garlic per person
- thyme
- laurel
- parsley
Artichokes
- 1 to 2 lbs (600g to 800g) of Jerusalem artichokes (aka topinambours)
- olive oil
- 1 clove garlic
- 1 sprig of parsley
Instructions
- Cut each raw chicken part in two; you should get it like this picture above. You can see that I removed the cartilage at the ends of the bones.
- Peel the garlic, but leave the last skin on the cloves.
- Gather all ingredients in a wide frying pan or skillet (so that the pieces of chicken do not overlap).
- Cook over very low heat and cover the pieces of chicken for about 30 minutes, so that the chicken does not brown at the beginning of cooking; the color must be obtained over the cooking. You don't need to burn the poultry to make sautéed chicken.
- Return regularly (add a little water if necessary).
Artichokes
- Peel the Jerusalem artichokes — also known as topinambours — and place them in water.
- Cut them into 1-cm cubes.
- Sauté the topinambours in olive oil.
- Just before styling the dish, add garlic and chopped parsley
Nutrition
Nutrition information for this recipe.
Reviews
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