Inspired by the creamy feta artichoke chicken dip I made not long ago … that dip was so scrumptious, I decided that chicken and artichokes and feta were destined to go together in more ways than one. And so I threw together this chicken artichoke concoction with some feta sauce for pouring over … oh man, was this heaven!
I made this recipe on a portable induction cooktop. Why would I do that when I have a perfectly functioning stove? Well, you see, for our cooking class at work, since we don’t have a proper stove in the break room, I asked for an induction cooktop, and they said yes! I have been experimenting with induction cooking ever since, and loving it so much that I kinda wish I could transform the top of my stove into an induction cooktop. If you are not familiar with induction cooking, it is super fun because induction cooking gives you the instantaneous heat that gas cooking does, but it’s even faster because it doesn’t need any external heat for warming the pot. It uses magnetic energy to turn the pot INTO the heat source. How crazy cool is that?!? What I really super love about induction cooking is when I turn the heat down to keep things from burning, the heat adjusts almost instantly. It is a cook’s dream! The only thing is, you really gotta make sure you are READY to cook when you turn it on because it’s cooking as soon as you hit go.
The thing is, though, when using an induction cooktop, you need a pan that is magnetic. I was a little sad to learn that most of my Swiss Diamond pans are not magnetic. My sad moment didn’t last too long, though, because then I discovered that Swiss Diamond makes a line of cookware that IS magnetic (specifically for induction cooking)! For this recipe, I used my 11-inch induction square saute pan from Swiss Diamond, which is quite big enough to hold a LOT of food. I’m guessing a whole chicken (in parts) would fit in this pan. I was cooking up three quite large chicken leg quarters. This pan works like a dream with the induction cooktop (as well as on my boring old stovetop) and nothing sticks to it (as I expected). It has a nice even heat — the only drawback is that the cookware conducts the heat so well that sometimes I found myself wanting to take it off the cooktop to cool down a bit. But then, my induction cooktop beeps at me when I try to take it off the cooktop. Argh! Well, I’m still learning the ins and outs of induction cooking. It’s simple, but just a little different than “normal” stovetop cooking.
Back to the recipe … the second beauty of this recipe (besides the amazing flavor!) is the simplicity of it. You sear the chicken, then throw in all the other ingredients right into the pot, cover and let it cook until the chicken is done. The marinade from the jar of artichokes is used as the liquid to flavor the chicken and then, with a little added feta and cornstarch to thicken, becomes the sauce to pour over. No need to prepare a separate vegetable–just serve the cooked veggies from the pan along with the chicken.
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Lemon Artichoke Chicken with Capers & Feta Sauce
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 - 4 servings 1x
Ingredients
- 3 – 4 chicken leg quarters (or other chicken parts), skin on
- 1 small onion, chopped
- 4 – 6 cloves garlic, chopped
- 1 14-oz. jar of marinated artichoke hearts
- About 15 cherry tomatoes, cut in half
- 2 Tablespoons capers
- Juice of 1 lemon
- Several fresh basil leaves, cut in strips
- About 1 oz. feta cheese
- 2 Tablespoons water
- 2 teaspoons cornstarch
Instructions
- Sprinkle the chicken on both sides with Red Robin Seasoning (or salt) and freshly ground pepper. Set a large pan on the induction cooktop, set it at 320 (medium) and brown the chicken on both sides (about 5 – 7 minutes on each side).
- Remove chicken and drain any excess fat from the pan. Add onion and garlic and saute briefly, till the onion is tender.
- Put the chicken back in the pan. Add the artichoke hearts with all the juices from the jar, the cherry tomatoes, capers and lemon juice.
- Cover, reduce the heat to 280 (medium low) and cook for 25 – 30 minutes, or until the juices run clear when the largest piece of chicken is pierced with a knife. Stir in the basil leaves.
- Using a slotted spoon, remove the chicken and veggies from the pan to a serving tray, leaving the juices in the pan. Add the feta and stir. In a small bowl, whisk together the water and cornstarch, then stir this into the hot liquid in the pan, cooking and stirring until the sauce is thickened.
- Serve with hot rice, couscous, quinoa or mashed potatoes, with some extra crumbled feta for the top and the feta sauce to drizzle over it all.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Note: Swiss Diamond did give me the pan, but opinions noted here are my own.
This recipe was shared at What to Do Weekends, Weekend Potluck, Munching Monday, Simple Supper Tuesday, Tuesday’s Table, Treasure Box Tuesday, Wine’d Down Wednesday, Let’s Get Real, Freedom Fridays with All my Bloggy Friends, Moonlight & Mason Jars and Hearth & Soul Bloghop.
