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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Halves with Artichokes and Garlic Recipe

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This recipe for Chicken Halves with Artichokes and Garlic is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon olive oil
1 large (4 pound) chicken, halved, backbone removed
1 1/2 teaspoon salt
6 whole garlic cloves with skins on
5 large artichoke hearts quartered
1 cup unpitted green olives
5 flat-leaf parsley sprigs
Directions:
Directions:
Preheat oven to 375º. Heat oil in a large dutch oven over medium-high heat. Sprinkle chicken all over with salt and lay in hot oil, skin side down. Cook until browned, about 5 minutes. Turn chicken over and add 1 cup water, the garlic, and artichokes.

Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/4 hours
Personal Notes:
Personal Notes:
This falls between classic roast chicken and a braise. Adding a bit of water to the juices and the garlic creates a sauce to spoon over mashed potatoes.

 

 

 

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