This truly one of my favourite chicken dishes. It’s as simple as it gets, fills your kitchen with amazing aromas, is great for a quick weeknight dinner, and fancy enough to serve guests. If I have not sold you on it already, I will add that it makes the chicken moist, the potatoes fill of lemony deliciousness and it’s topped with grated cheese! GRATED CHEESE, PEOPLE! ;o)
One pot chicken in white wine with potatoes & artichokes
4 boneless skinless chicken breasts
1 can of artichoke hearts in water, halved
2 cloves garlic, grated
4 medium sized yellow potatoes, sliced into 1cm slices
1 cup chicken stock
1/2 cup of dry white wine
8 sprigs thyme
juice of 1 lemon
grated parmesan, to serve
olive oil for searing
salt and pepper
Heat the oil in a large shallow saucepan over high heat.
Sprinkle the chicken with salt and pepper and cook for 2–3 minutes each side or until golden brown.
Remove from the pan and set aside.
Add the artichokes.
Add the garlic and cook for 30 seconds.
Add the potatoes, stock, wine and thyme and bring to a boil.
Top with the chicken, cover with a lid and reduce the heat to medium.
Cook for around 12 minutes or until the chicken is cooked through and the potatoes are done.
Add the lemon juice and stir to combine.
Top with the parmesan and serve.
*I have used bone in skin on chicken breasts, simply simmer a bit longer until the chicken is cooked through
Adapted from Donna Hay