Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta. Little ears. With their hollowed out nooks they capture the slow-cooked melange of vegetables and seasoned chicken so tender it falls apart merely by touch. This sauce was the best way to use up the half-eaten jars of Italian delicacies languishing in my fridge. There’s that. And this. . .
I have a delicious dinner recipe today for artichoke chicken with parmesan orzo that will quickly become a favorite. The artichoke sauce is started in a skillet and then poured over top of thin chicken cutlets and baked. The sauce is flavored with onion, garlic, white wine, lemon and chicken broth. It is served over a simple Parmesan orzo. It isn’t at all labor intensive… [Read more]