Making chicken skewers is a delicious summertime treat, but to do it right can sometime be a little bit of a trick. Danielle Renov, who wrote the new cookbook; Peas, Love and Carrots came by Tonia's Kitchen to talk about how to skewer the right way. Danielle told Tonia that too often we try we sacrifice some of the ingredients (in other words, try to cook them separately from the rest of the skewer.) Danielle recommends a different way. In her book she gives examples of how to properly skewer, and offers several great chicken marinade recipes that would go great on the grill.
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
- 6 Artichokes, or 1 bag frozen artichoke hearts, defrosted and any rough or spiky edges cut off
- 1 Lemon
- 6 Boneless Chicken Breasts, butterflied
- 1 Cup Flour
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 2 Tbsp. Canola Oil
- ½ Tbsp. Crushed Red Pepper Flakes (optional)
- 1 Tbsp. Minced Garlic
- 1 cup Dry White Wine
- ½ cup Chicken Soup
- 1 handful of fresh parsley
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×13 pan.
- (If using frozen artichokes, defrost, cut away any rough parts and skip to step 12)
- In a large pot, place artichokes and cover with water.
- Cut lemon into 8 pieces, squeeze the juice into the water and throw lemon slices into the water.
- Bring mixture to a boil, reduce heat and simmer for two hours.
- Remove artichokes and set aside for 30 minutes until cool enough to handle.
- Peel leaves off the artichoke to expose the heart.
- Remove the spikes and cut heart into 4 pieces.
- Set aside.
- (Don’t throw the leaves away, they are delicious dipped into any salad dressing or dip and eaten)
- Combine flour, salt and pepper in a bowl and toss with chicken.
- In a large frying pan, heat oil on medium high heat and brown chicken cutlets on both sides, approximate 5-6 minutes. (Chicken will still be a little raw inside)
- Place chicken pieces in a single layer in a 9×13” pan.
- In the same skillet, sauté artichoke heart pieces, garlic and crushed red pepper flakes for 1 minute, being careful not to burn the garlic. (If not enough oil left in the pan, drizzle a tiny bit in)
- Add white wine, scraping all the bits off the bottom of the pan.
- Allow alcohol to cook about of wine for 2-3 minutes.
- Add chicken soup and season with salt and pepper to taste.
- Pour sauce over chicken and bake for 30 minutes.
- If adding the fresh parsley, sprinkle on top, the last two minutes of baking
Notes
- Use this recipe as a jumping off point. Swap the artichoke for any vegetable or add in capers, mushrooms.
- If you don’t want to use wine, you can sub 1 cup white wine with 1/2 c extra chicken soup and an extra lemon.
