Sunday, May 22, 2011
Summer is ALMOST here. San Francisco weather is shockingly sunny and nice, I find myself constantly searching yelp for restaurants with outdoor seating and all I want is to lie on a beach all day. While that's pretty much how I feel most days of the year at least now its seasonally appropriate!
On the cooking side of life, summer veggies are getting ripe for the picking and the produce section of the supermarket is getting much more colorful. Strolling the aisles of Trader Joes on Sunday, I was inspired by the colorful mix of heirloom grape tomatoes and decided to make a little spring chicken mix up.
In the frozen foods aisle I picked up a bag of frozen artichoke hearts to throw in the mix. I made a little spring veggie chicken and while the fresh tomatoes were definitely the highlight it was nice to have some frozen veggies for bulk and ease of cooking -- it also makes for a cheaper meal since you can use half the artichokes and freeze the rest for meals down the road.
Here's the recipe in all it's seasonal goodness!
Tomato and Artichoke Spring Chicken
2 chicken breasts cut into 3 pieces
3 chicken thighs
2 cups chopped fresh mini tomatoes (heirloom if you can find them)
2 cups frozen (thawed) or canned artichoke hearts (drained)
1 teaspoon italian seasoning
1 spoonful whole wheat flour
Crumbled goat cheese (Feta would work nicely too)
-Season the raw chicken with salt and pepper and a little sprinkle of garlic powder
-Put the flour on a plate and dredge the chicken in the flour
-Put large pan over medium high heat and spray with Pam
-Put the chicken in the pan and brown by cooking for a few minutes on each side, the chicken should be golden on each side (not cooked through.)
-Take the chicken out of the pan and add 1/2 cup chicken broth
-Use a wooden spoon or spatula to scrape up any stuck chicken bits in the pan
-Add the tomatoes and artichokes to the broth
-Sprinkle on some salt and pepper and one teaspoon italian seasoning
-Once the broth is boiling add the chicken back into the pan and stir.
-Cover the pan and cook for about 8 minutes or until chicken is cooked through- uncover to stir halfway through.
-Serve in a bowl with some of the broth and veggies and sprinkle on some goat cheese.
Enjoy with a glass of white wine or some sangria!
p.s. This would go great with some farfalle or fusilli pasta as a springy primavera pasta!