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  • 6/10 Herbs & Spices Day 3

    From Dave Drum@1:3634/12 to All on Fri Jun 9 16:17:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One Pot Chicken, Artichoke & Broccoli w/Herb Bread Crumbs
    Categories: Poultry, Vegetables, Herbs, Breads, Citrus
    Yield: 4 Servings

    2 lb Boned, skinned chicken *
    1 sm Head broccoli; tough stem
    - discarded, head cut into
    - 2" florets
    +=OR=+
    16 oz Bag frozen broccoli *
    5 tb Extra-virgin olive oil
    Salt & black pepper
    28 oz (2 cans) quartered artichoke
    - hearts in water; drained
    1/2 c Chicken broth
    2 tb Drained capers
    2 tb Unsalted butter; melted
    5 cl Garlic; crushed, chopped
    1/2 c Panko bread crumbs
    2 tb Chopped fresh dill
    +=OR=+
    2 ts Dried dill
    Lemon wedges; for serving

    Set oven @ 400ºF/205ºC.

    In a 3 quart baking dish, combine chicken, broccoli
    florets and 2 tablespoons oil; season with salt and
    pepper. Toss to evenly coat, spread broccoli in an
    even layer and arrange chicken breasts on top.

    In a large bowl, combine artichokes, broth, capers,
    butter, garlic and 2 tablespoons oil and season with
    salt and pepper. Gently toss, then spoon mixture over
    chicken and broccoli. Bake until chicken is cooked
    through and artichokes are golden in spots, 30 to 35
    minutes.

    Meanwhile, in a small skillet, heat remaining 1
    tablespoon oil over medium. Add panko, reduce heat to
    medium-low and cook, stirring frequently, until golden
    and crisp, 8 to 10 minutes. Transfer to a bowl to cool,
    then stir in dill and season with salt and pepper.

    Divide chicken and vegetables among shallow bowls and
    spoon over some of the pan juices. Squeeze with lemon
    and top with dill bread crumbs.

    * NOTES: After reading the other comments with the
    recipe on the web site - I decided to nuke the chicken
    for 4 minutes then use a bag of frozen broccoli florets
    in place of the fresh broccoli. Spread the broccoli in
    the dish, layered the chicken on top then followed the
    directions from there - except for using 2 lbs of boned,
    skinned thighs. No leftovers. Bv)=

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "The older I get the earlier it gets late." -- Pickles by Brian Crane
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