Chicken In A Skillet with Red Wine, Mushroom and Artichoke, as beautiful as it is richly satisfying. An easy flavor packed complete meal.
I love this dinner. It’s really delicious and it’s one of those dishes that has a richness that belies its ease of preparation. The key to its wonderful flavor is to take a bit of time and cook the ingredients correctly to get the most flavor out of them. The chicken cooks quickly so that it browns and you create those lovely little brown bits in the pan. The veggies cook in stages but all of them cook low and slow. The sauce simmers for a turn then everything goes into the pool and cooks a bit more. All these stages build levels of yummy flavors. The ingredients are all wonderfully flavorful as well so, as Batman would say, KAPOW! You end up with a dish that is deliciously fabulous. It may seem like lots of garlic but it becomes pretty mellow in the sauce. I served it over spaghetti but also with a loaf of good Italian bread so that we could sop up the incredible sauce. I’m talking Serious Yum!
Red Wine, Mushroom and Artichoke Chicken Skillet
- 2 Tablespoons Olive Oil
- 4 Chicken Breast Halves Boneless, Skinless, Cut into Large Chunks
- 1 Onion Medium, Sliced
- 2 Tablespoons Garlic Roughly Chopped
- 2 Cups Crimini Mushrooms Sliced
- 1-15 Ounce Can Petite Diced Tomatoes
- 1 Cup Tomato Sauce
- Pinch Sugar
- 1/3 Cup Red Wine
- 1/4 Cup Balsamic Vinegar
- 1-14 Ounce Can Artichoke Hearts Quartered
- 3/4 Cup Pimiento Stuffed Green Olives Sliced
- 1 Teaspoon Dried Basil
- 1 Tablespoon Dried Oregano
- To Taste Salt
- To Taste Black Pepper
- 1 Pound Spaghetti Cooked and Drained
- To Taste Parmesan Cheese
- Season the chicken with salt and pepper. Heat a large saute pan to medium-high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just browned. Remove to a plate.
- In the same pan, add another tablespoon of olive oil and saute the onion until they just are soft and translucent. Add the garlic and saute for 3 - 4 minutes. Add the mushrooms and saute until they are soft. Add the tomatoes, tomato sauce, sugar, wine, balsamic vinegar, basil and oregano and simmer the sauce for about 10 for flavors to marry. Stir in the artichokes, olives, and the chicken and continue cooking until the chicken is cooked through (It took me about 10 minutes. The exact time will depend on the size of your chicken chunks.) Season to taste with salt and pepper.
- Serve with hot spaghetti and a sprinkle of Parmesan cheese. And LOTS of Italian bread
- Source: Adapted From Dinners for a Year and Beyond
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