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Chicken and TurkeyDinnerQuick

Life with a Food Mom

By March 19, 2012October 2nd, 201334 Comments

 

Do you know how annoying it is every night to have to wait another five hours for Mom to finish taking pictures of her food? If you are wondering why she has to take pictures of food, well, you’re looking at it. Take for instance a black bean burrito! Shrimp rolls! And this chicken with artichokes that you are looking at right now. I think that all of you — well most of you — are sitting at the table and having your parents sit right down and eating a delicious dinner. It’s different in my house. I have to wait, as I told you, for fiiiive hours for ONE picture to be tooken of SHRIMP SALAD!!! That seems psychotic to me. I’m an innocent child! All I want to do is sit down at the table and enjoy my dinner. Imagine if you were me, sitting at the table with a warm ficelle right in front of you without EATING IT! It’s TORTURE! All of you out there are LUCKY. You sit at the table with your family, pick up your fork, and eat. My life would change if my mom wasn’t a blogger! I do have one positive reason why being a food blogger’s daughter is fun. It is fun because every night we get to have a different dinner that some families might never have. We have interesting dinners and basically I have not had one dinner that was made by Mom or Dad that was not fantabulous. Except the egg dinners that are all mushy and slimy and D-I-S-G-U-S-T-I-N-G in my opinion. — ABBY, 8   👿 🙄 :mrgreen:

 

Chicken with Artichokes in Creamy Mustard Sauce

1 1/3 pounds chicken thighs, salted and peppered
3 tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
1/2 cup chopped grape tomatoes, or to taste
8 ounces (about 1 1/2 cups) thawed frozen artichokes canned artichokes (drained) or to taste
zest from 1 lemon (about 1/2 teaspoon)
salt and freshly ground pepper
1/2 cup white wine
1/2 cup chicken broth
1/4 – 1/3 cup cream
2 teaspoons Dijon mustard
chopped parsley or thyme

In a large skillet, brown chicken pieces in olive oil over medium-high heat, in batches if necessary, about 2-3 minutes a side. (They do not have to cook through.) Remove, decrease heat to medium, and add onion. Cook a minute or two, scraping brown bits leftover from chicken. Add tomatoes, artichokes, lemon zest, salt and pepper. Cook another 2-3 minutes. Nestle chicken thighs in the vegetables then add wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook another 8 to 10 minutes.

While it’s simmering, whisk together cream and mustard. Remove skillet from heat and stir in creamy mustard mixture.

Garnish with parsley or thyme. Serve with rice. Or ficelle — the par-baked loaf from Trader Joe’s. The kids will sit through any food photography nonsense if they have one of these waiting for them at the other end.

 

34 Comments

  • Avatar Nina says:

    I made this tonight mostly because it sounded like something I would love. I was pretty sure my kids would have issues with it (they don’t like artichokes and my youngest has a love affair with mac n’ cheese and complains about all other foods), but I had my 6yo and 4yo sons help with prep and they kept saying how good it was. (And it really was very good!) My oldest even ate all the artichokes and my youngest ate half his chicken (which is pretty huge for him). Thanks for the recipe!

  • Avatar Magali says:

    I made this dish for last night dinner with my girlfriends and it was so so yummy (they loved it) – I had to have more for lunch today. I am from France and we have so many different mustards here that I used a mustard called “Moutarde à l’ancienne” miam miam !!!! Great recipe and I will keep it for another time …..

  • Avatar Susan says:

    This looks so good! What if I made it today and served for dinner tomorrow? Would it do well overnight in the fridge?

  • Avatar Heidi says:

    For the chicken thighs (or breasts) are you using skinless/boneless ones or ones with skin/bones still intact?

  • Avatar Sarah says:

    I just made this dinner for myself, substituted a head of roasted garlic for the dijon (I have a mustard thing) and I added some kale and pine nuts, so took it in a more Italian direction. In any event, I just want to say it’s a crime against humanity NOT to serve this with some crusty bread to sop up all that good sauce. Love that it all comes together in about a half hour and the flavors are fantastic. Thanks for such a great recipe!!

  • Avatar Amanda says:

    Jenny, I finally got around to making this dish for my husband and myself – whoa, so good! I don’t remember the last time that he went on and on and on about a chicken dish. “This is just so flavorful…” “So comforting…” “Wait, did you say it was healthy? It doesn’t taste like most of your ‘healthy’ dishes…” We gave it 5 stars, and I got a request to put this on heavy rotation 🙂 Thank you!!

  • Avatar angela says:

    I made this tonight with white beans instead of chicken, and served it on farro. (I’m easing my way back into vegetarianism.) It had a very different texture and flavor than when made with chicken (I’ve made it as written before) but it was still delicious.

  • Avatar Laura says:

    Jenny –

    1) The whole blog is totally fantastic. It’s the only blog I follow. Thank you for teaching me how to cook.

    2) THIS CHICKEN ROCKS. I mixed it up a bit by doubling the recipe and braising in the wine and broth for an hour before adding the veg… very tender, fall-off-the-bone results. The dish super impressed my guest (who is himself a great cook) and now I am adding it to the already-long list of DALS recipes going into our regular rotation.

    So grateful!

  • Avatar Lindsay says:

    You should totally put this recipe in your recipe section of the website. I finally made this the other night – upped the amount of mustard – and it turned out fantastic.

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