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Chicken with artichokes recipe (poulet aux artichauts)
- Cuisine: French
- Serves 2
Stage 19: Bourgoin-Jalileu - Aubenas
French chef, Gabriel Gaté, talks about the food from the region around the beautiful city of Lyons and prepares a superb dish of Sautéed Chicken with Artichokes. Sommelier, Christian Maier, marries the great dish with a wine from the Rhône region. For more Tour news visit the Tour de France website at tdf.sbs.com.au.
Ingredients
3 small artichokes
1 slice of lemon
1 tbsp extra virgin olive oil
2 chicken drumsticks on the bone, skin on
2 chicken thighs on the bone, skin on
salt and freshly ground black pepper
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 small brown onion, finely chopped
1 tsp tomato paste
about 50 ml dry white wine
2 tomatoes, cut into small dice
2 tbsp chopped parsley
Preparation
Cut two-thirds off the top of the artichokes, using a serrated knife. Then using a paring knife, carefully trim all the leaves down to the artichoke heart. Trim the stalks leaving about 2 cm. Using a melon baller or spoon, trim the hairy part of the heart, then cut the heart in quarters. Rub the clean artichoke pieces with a slice of lemon to prevent discolouring, the place them in cold water until required.
Heat the oil in a medium frypan and brown the chicken pieces for 2 minutes on each side. Season the chicken with salt and pepper.
Add the drained artichoke pieces and stir for 2 minutes. Add the coriander and fennel seeds, stir briefly, then add the chopped onion and cook for 3 minutes.
Stir in the tomato paste and white wine and bring to the boil. Stir in the chopped tomatoes, bring to a simmer, cover with a lid and cook on low heat for
15 to 20 minutes.
Spoon a little sauce and some artichokes onto two plates. Top with the chicken pieces, sprinkle with chopped parsley and serve.
Bon appétit!
If you enjoyed this Chicken with artichokes recipe (poulet aux artichauts) then browse more French recipes, meat recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.
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