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olive oil chicken breasts morels fresh artichoke hearts kosher salt freshly ground pepper chicken broth peas
Viewed: 43 - Published at: 2 years agoIngredients
- 1 teaspoon olive oil
- 2 chicken breasts, on the bone, split and skinned
- 1 pound fresh morels, cleaned and halved or quartered, if large
- 4 large fresh artichoke hearts, each cut into 8 wedges and tossed with lemon juice
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- About 6 cups chicken broth, homemade or low-sodium canned
- 1/2 cup fresh shelled peas
Method
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet over medium heat.
- Add the chicken breasts and sear until browned on all sides, about 10 minutes.
- Place in a large, shallow baking dish.
- Surround with the morels and artichoke hearts.
- Season with the salt and pepper.
- Pour enough chicken broth in the dish to half cover the chicken.
- Push the morels and artichoke hearts down into the liquid.
- Bake until the chicken is tender and just cooked through, about 35 minutes.
- Add the peas to the dish and bake for 5 minutes longer.
- Divide the chicken among 4 plates.
- Remove the vegetables from the broth with a slotted spoon and place them around the chicken.
- Serve immediately.
