Chicken with artichokes and mushroom in a light white wine glaze served with crunchy roast potatoes.
You will need:
- 3 russet (starchy baking potatoes) peeled and chopped
- olive oil
- coconut oil
- 2-3 chicken breasts or boneless chicken thighs (6-8)
- 1/2 onion- chopped
- 1 tsp lemon zest
- 1/2 lemon juiced
- 1 tsp chili pepper flakes
- 1 tsp dried oregano
- 1/2 cup white wine
- 1 can artichokes- chopped
- 1/2 cup sliced mushrooms (any kind)
- 1 tbsp butter
Step 1: peel and chop potatoes into large chunks. partially cook the potatoes in boiling salted water. Drain and set aside to cool for a few minutes to slightly dry.
Step 2: once the potatoes have cooled for a bit they should have a bit of a fluffy exterior. You actually want to bash them a bit by tossing them in the strainer so they get these rough edges which will make a nice crunchy roasted potato. Arrange a single layer on a baking sheet. I use parchment paper because I never cook on foil directly. I have used the parchment for easy clean up. Coat with a few tbsp of olive oil and a tbsp or two of coconut oil, some salt and pepper. The coconut oil is not necessary but makes a nice crispy exterior. Roast at 375 degrees F until browned and crunchy approx 20-30 minutes.
Step 2: slice mushrooms and artichokes. Slice chicken into pieces and pound flat for even cooking.
Step 3: saute chicken in olive oil, salt and pepper. Remove from pan when almost cooked.
Step 4: in same pan saute onions until starting to brown, then add mushrooms and artichokes. Add back the chicken and cook until everything is starting to brown. Add remaining seasonings and then pour in the white wine. Scrape all the browned bits from bottom of pan and add pat of butter to finish.
Serve with the crunchy roast potatoes.