Poultry

Chicken with Artichokes, Leeks and Tarragon

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While the ingredients are suitable for a light spring-time meal, it is still a stew that will warm you up on these early fall days.  Light and healthy. add this variation to you list of chicken recipes !

Ingredients:
4 chicken thighs w
1 T olive oil
Salt and pepper to taste
½ tsp of thyme and garlic powder
10oz bag of frozen artichokes
1/4 C fresh tarragon leaves
10oz bag of chopped leeks
1 tsp fennel seeds (optional)
1 C chicken stock
Juice of one lemon and its zest ( set aside)

Method:

Preheat oven to 425F. Pat chicken dry and season with kosher salt and pepper. 1 T olive oil in a heavy bottom oven proof pot over med high heat. Sear chicken till brown, they will finish cooking in the oven.

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Add leeks, artichokes, garlic powder and thyme. Sauté for 10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper

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Add stock, fennel seeds, 3/4 of the fresh tarragon and 3/4 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew and roast in a hot 425 F oven for 20-30 minutes till cooked through.

Garnish with lemon zest and fresh tarragon.

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3 thoughts on “Chicken with Artichokes, Leeks and Tarragon

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