Description
This recipe uses mostly canned veg, but artichokes and tomatoes are the only canned veg I usually have in the pantry. Fresh chopped onions, mushrooms, and garlic of course and some nice feta cheese to top it all off.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken breasts and/or thighs (you can use boneless if you prefer)
- 2 teaspoons Beau Monde seasoning*
- 1 tablespoon olive oil
- 1 large onion, sliced
- 8 oz. mushrooms , (any variety) sliced
- 2 cloves garlic, minced
- 1 14 oz. can whole tomatoes (preferrably fire-roasted)
- 1 14 oz. can quartered artichokes, rinsed and drained
- 1 cup chicken stock or dry white wine
- Kosher salt (affiliate link) and fresh cracked pepper to taste
- 2 teaspoons dried oregano
- 1/4 cup Parmesan cheese , grated
- 1/2 cup Feta cheese, crumbled
For the Lemon Rice:
- 1 tablespoon olive oil
- 1 large shallot diced
- 1 1/4 cup heaping long-grain white rice (same procedure for brown rice, just follow cooking time from package)
- 2 cups chicken stock
- 1/2 teaspoon kosher salt (affiliate link)
- 1 tablespoon lemon zest**
- 1/4 cup fresh lemon juice
Instructions
For the Chicken:
- Season chicken with the Beau Monde* seasoning. In a large dutch oven or large pan (with a lid) heat to medium-high. Add oil to the pan and brown chicken on both sides, about 4 minutes per side, no need to cook through. Remove the chicken to a plate and set it aside.
- Add onions to the pan, sauté for a few minutes, add mushrooms and cook until browned, about 5 minutes, add garlic, artichokes, tomatoes and oregano, stir around a little. Nestle the chicken in the sauce, pour in any accumulated juices from the plate. Cover with Parmesan and Feta cheeses and simmer for about half-hour to 45 minutes. Serve over Lemon Rice.
For the Lemon Rice:
- Heat oil in a heavy, large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice stir for another 2 minutes. Stir in chicken stock and salt; bring to boil. Reduce heat to lowest setting; cover and cook until liquid is absorbed and rice is tender, about 15-20 minutes (or package instructions). Mix in lemon juice and zest. Season with salt and pepper and serve.
- You may want to serve this on the bottom of individual shallow bowls so it can soak up all the remarkable juices from the chicken, artichokes, and tomatoes.
*Beau Monde can be hard to find, here’s a great replacement recipe. Mix together and keep in an air-tight jar with your other spices.
- 2 tablespoons onion powder
- 2 tablespoons celery salt
- 1 tablespoon brown sugar
Notes
**always zest your lemon before juicing, trust me on this one, it’s a lot easier!