Jenny Rosenstrach is channeling Julia Child this week with her recipe for Chicken with Artichokes in Creamy Mustard Sauce from Dinner: The Playbook. The recipe, which is a riff on a classic French pan sauce, will teach you a technique you can use with any protein -- be it beef, pork, chicken or fish.
I love a good skillet dinner. If you think the artichokes might be a deal breaker with the kids -- make it anyway! (Isn't that what this month is about?!) Serve with a baguette to sop up the juices.
1 1/3 pounds chicken thighs (bone-in or boneless), salted and peppered
3 tablespoons olive oil
1/4 to 1/2 teaspoon red pepper flakes
1 small onion, chopped (about 1/2 cup)
8 ounces (about 1 1/2 cups) thawed frozen or canned artichoke hearts, drained and sliced lengthwise
grated zest of 1 lemon (about 1/2 teaspoon)
1 teaspoon dried oregano
salt and pepper to taste
1/2 cup chopped grape tomatoes (or 1/2 cup canned diced tomatoes), or to taste
1/2 cup white wine
1/2 cup chicken broth
1/3 cup heavy cream
2 teaspoons Dijon mustard
chopped fresh parsley or thyme leaves
In a large nonreactive skillet, brown the chicken pieces in the olive oil over medium-high heat, in batches if necessary, 2 to 3 minutes per side. (They do not have to cook through.) Remove the chicken, reduce the heat to medium, and add the red pepper flakes and the onions. Cook for a minute or two, using a wooden spoon to scrape up any brown bits left over from the chicken. (Keep those brown bits in the pan -- they add lots of flavor.) Add the artichoke hearts, lemon zest, oregano, and salt and black pepper. Cook for another 2 to 3 minutes then stir in tomatoes. Nestle the chicken thighs among the vegetables, then add the wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for another 8 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
While the chicken mixture is simmering, in a small bowl whisk together the cream and mustard. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.
In the morning: Transfer your chicken to the fridge to thaw if it's in the freezer; chop your onion and store it in the refrigerator in a bowl covered with plastic wrap; assemble the nonperishable ingredients on the counter.
Suggested side: Baguette or whole wheat flatbread
From Dinner: The Playbook by Jenny Rosenstrach, Ballantine Books 2014.
