Wednesday, May 25, 2011

Baked Chicken in a Creamy Artichoke Sauce

6 chicken drumsticks with skin on
a bit of butter or olive oil
salt and pepper
2 (7 oz.) jars of marinated artichoke hearts, drained
2 cloves garlic, minced
a splash of white wine vinegar
1/2 cup chicken stock
zest and juice of half a lemon
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs

Preheat your oven to 375F. Wash and then pat your chicken pieces dry with a paper towel, then generously salt and pepper them. Heat a bit of butter or olive oil in a large frying pan. Put the chicken in skin side down and cook on high several minutes, until nicely browned. Flip and cook until the other side is brown, a few more minutes. Then transfer the chicken drumsticks to a Pyrex.

Turn the heat on the frying pan down to medium and stir in the garlic. Cook one minute, then add a splash of white wine vinegar to deglaze the pan, add the stock, lemon zest, and juice and stir, scraping up any browned bits from the bottom of the pan. Let this bubble for about 2-3 minutes. Stir in a dollop or two of sour cream.

Scatter the artichoke pieces over the chicken. Then pour the sauce from the pan all over the chicken pieces. Sprinkle the Parmesan cheese and finally the breadcrumbs all over the top of the chicken and the sauce. Put it into the oven and bake for 45 minutes.

Source: adapted from Five and Spice
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