Cooking and Baking

As many of you know I love spending time in the kitchen (although being pregnant seems to have stifled this a bit). So I thought I would start posting some of our favorites.

This first recipe is in the top 5 if not number 1 favorite. I made it last night for dinner and intended to take a picture of it, but we were both hungry and totally forgot. You will have to use your imagination.

Chicken with Artichokes and Peppers

4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breast (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed (minced – whatever)
2 sprigs fresh thyme, leaves stripped (or ½ tsp dried)
1 ½ cups jarred marinated artichokes, drained
½ cup jarred roasted red peppers, sliced into strips
2 tablespoons dry vermouth
1 cup chicken broth (low sodium)
1 to 2 tablespoons butter
¼ cup flat leaf parsley leaves (any fresh parsley will do or 1-2 TBSP dried)

Cube the chicken breast, season with salt and pepper.
Heat a large skillet over medium-high heat; add the olive oil. Add the chicken, cook until just done. Take chicken out of the skillet and set aside.

Add the onion, garlic and thyme to the skilled and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Add the chicken, whisk in the butter and add the parsley.

Serve over rice. 4 servings

Enjoy!