72 posts tagged “chicken”
Food confession #463: Baked chicken skeeves me out.
I don't mean a crispy-skinned roasted chicken, or finishing off a chicken breast in the oven that you pan-seared first. I'm talking seasoning or saucing a chicken breast and sticking it in the oven to cook completely. I've at least come to embrace the baked panko- or breadcrumb-coated chicken (but 9 out of 10 times, I'll still pan fry that sucker, first), but I don't think I will ever embrace the seasoned, baked chicken breast. I'm sorry! I imagine if you make your chicken this way often, you have a "WTF does she know?" look on your face right now, as I frequently do when people tell me they won't eat dark meat chicken. :-)
Now, there are a couple reasons for this (umm, I really like oil and butter, for one), but mainly it's the lack of color and the odd texture. It's just unappetizing (to me).
That said, there are a few ingredients that I've come to realize save many a dish and/or a cooking method. At the top of that list is bacon. Oh, bacon, how I love thee. Not only does bacon add moistness and flavor to a baked piece of chicken, it makes the chicken bacony-flavored, too. And really, who doesn't want chicken that tastes more like bacon? I mean, I'm pretty sure people wouldn't complain about having to eat chicken breasts all the time if they tasted like bacon.
To capitalize on both the smokiness of the bacon and my love of cheese, I stuffed this chicken with some smoked mozzarella. This dish will take about 2 minutes to prep and then you can just finish your sides (in our case, braised lentils with kale and green/wax beans) as it cooks in the oven.
Smoked Mozzarella and Bacon Chicken
1. Slit your chicken breasts (or butterfly them) and stuff them with smoked mozzarella (I very thinly sliced mine which I think is the easiest way to get it in the pocket). Season the chicken breast with salt and pepper.
2. Take 2 strips of bacon per chicken breast, and wrap them around the chicken. This will keep the chicken moist (and tasty) and it will even help to seal up your pocket-full of cheese.
3. Stick the chicken breast on a rack, and then put that on a lipped cookie sheet (to catch any bacon grease that drips down) and cook it in a 375 oven for 20-30 minutes, depending on the size of the peace of chicken.
Tom and I are leaving for Michigan after work today, so I wanted to leave you with a post since I'll be taking a short break from blogging.
This is an incredibly easy way to spruce up plain ol' chicken with ingredients you most likely have around already. In fact, I made this meal after being out of town for a few days and having virtually zero groceries. The toasty pecans make the coating nice and crunchy so you don't even need to pan fry it before baking, cutting down on the fat and calories.
Balsamic-Honey-Pecan Chicken
Serves 2
2 chicken breast halves (about 4-5 oz. each)
1 Tbsp. honey
2 Tbsp. balsamic vinegar
2 cloves smashed garlic
1/4 cup breadcrumbs
1/4 cup chopped pecans
salt and pepper
Mix the honey, balsamic vinegar and garlic together. Add the chicken, and rub in the marinade. Allow to marinate for about 20-30 minutes.
Preheat the oven to 375. Combine the bread crumbs and pecans. Sprinkle the chicken with salt and pepper and then dredge in the breadcrumb/pecan mixture.
Place a wire rack on a cooking sheet and spray with oil. Place the chicken on top and spray the top with a little cooking oil. Bake for about 25 minutes or until chicken is cooked through.
Let me first get a favor out of the way because I am selfish like that. ;) Remember those savory crepes with mushroom and goat cheese filling I made? I would really appreciate if you voted for them on the Ile de France site (and by voting, I mean rating them highly at the bottom of this page right here). If I win first (which doesn't look terribly promising right now, but as with voting of any type, I remain cautiously optimistic), I will be giving away a gift card on my blog, so there could be something in it for you, too! I think there is something a little...strange...going on with the voting right now but you didn't hear it from me. Someone may have to demand a recount!
Now that I've finished campaigning for your vote, let me share with you one of our staple meals. This meal was probably the second or third entry ever in this blog, but I had no picture (and, well, no readers) so I thought I would share it again. This is pretty much a chicken piccata, but without capers and with mushrooms. OK, so it's not really piccata but it's close enough.
I used to really dislike capers, which is why I started making this dish sans capers. I have to say that, now, I actually like capers but I never really think to buy them and this dish is pretty standard in our household so it's been left untouched. Tom and I like mushrooms. A lot. So we use a half pound for just the two of us. Normal people would probably use that for 4 chicken breasts. We are not normal and would probably be even happier using an entire pound.
To add a little oomph to my orzo, I stirred in some pesto (again, from the freezer. I cannot emphasize the greatness of freezing pesto in cubes enough), which was a great complement to the lemony chicken.
Chicken with Lemon Mushroom Sauce
Serves 2
2 Tbsp. flour
small sprig of thyme, chopped, or about 1/2 tsp. dried thyme
2 chicken breast halves
1/2 Tbsp. butter
1/2 Tbsp. olive oil
1/2 lb. sliced cremini mushrooms
1 small shallot, minced
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup lemon juice (about one lemon)
1/4 cup chicken broth
salt and pepper
Season the flour with the thyme and salt and pepper. Lightly dredge the chicken in the flour mixture. Heat a heavy bottomed skillet over medium heat and add the butter and oil. Add the chicken and cook through, about 4-5 minutes per side. Set aside and keep warm.
To the pan, add the mushrooms and shallot and saute until the shallot is transparent. Add the garlic and cook an additional 30-60 seconds.
Add the wine to the pan, and as it's reducing, start scraping up the browned bits from the bottom of the pan. Stir in the lemon juice and chicken broth and reduce the mixture by about half.
Nutritional information (for a 4.5 oz chicken breast half): Calories: 270 / Fat: 8.2g / Saturated fat: 2.7g / Carbs: 11.8g / Fiber: 1g / Protein: 32.5
I've been wanting to try farro for quite a while now but my Whole Foods always seems to be out of it. I finally found some the other day (when I was there for something entirely different of course. It is a fact you cannot leave WF with less than 5 items. I have tried. Many times.), so I picked it up.
I had actually planned on making some sort of chicken/spinach/whole wheat pasta bake last night because I wanted to make something that would yield leftovers for lunches. But, I was not feeling pasta at all and, silly me, I ate a chicken pasta for lunch. D'oh. So for the last half hour of work, my mind kept wandering to what I could make tonight. I still wanted something one-dish that would yield leftovers. And then I remembered the farro. And THEN, I realized that farro ended in an O which meant I could submit this over to Jenn, Sara, and Michelle, who are hosting O Foods for Ovarian Cancer Awareness. Phew. I was racking my brain trying to think of something to make for this over the weekend with what I had on hand and came up with nada. So I was pretty happy to discover something on accident, since I really wanted to participate in this event. More details about Ovarian Cancer Awareness at the end of this post.
Now, I have never cooked with farro before so I'm not sure about the whole soaking thing. Some websites called for soaking the farro in cold water for 8 hours or more before baking. Other recipes just had you jump right into the boiling. I decided to soak the farro for about 45 minutes. Seemed to work just fine.
There is a very small amount of chicken in this recipe which is great for people trying to eat less meat, or simply cut down on costs. Of course, you can always add more chicken if you are not one of those people. Or, take it out entirely and make this a great vegetarian meal. I might add an extra egg or a little more cheese next time for added creaminess, but otherwise this was very tasty and filling. And wait till you see the nutritional information. You definitely won't feel bad adding an extra egg or some cheese if you want. :)
I really liked the farro. I would say it's very similar to barley in both taste and texture, but it's still a nice change of pace. I will probably stick with barley and other grains, though, because, while this is a whole grain, it is lower in fiber and protein than barley.
Farro Bake
Serves 6
1 cup farro (soaked or not. whatev.)
1 Tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
1/2 lb. sliced mushrooms
1 chicken breast (about 8-10 oz.), cooked and shredded
a couple dashes crushed red pepper
1 Tbsp. Italian seasoning
1/3 cup sundried tomatoes, drained and chopped
10 oz. frozen spinach, thawed and squeezed of excess water
3 oz. goat cheese, softened
2 large eggs, lightly beaten
2 Tbsp. grated parmesan or romano cheese
salt and pepper
Bring a large pot of salted water to boil and add the farro. Cook until tender, about 30 minutes. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the onion until translucent, and then add the mushrooms and garlic. Add a little salt and pepper and cook until the mushrooms have browned and lost most of their moisture. Stir in the chicken, crushed red pepper, salt and pepper to taste, and Italian seasoning and cook a few extra minutes to marry the flavors. Stir in the sundried tomatoes.
Preheat the oven to 375. Whisk the goat cheese and eggs together in a large bowl. Add a couple grinds of pepper. Allow the farro and chicken mixture to cool slightly before adding them both to the goat cheese mixture. Combine well and then pour into a casserole dish or pie pan that is lightly greased. Sprinkle with the romano cheese. Bake for about 35 minutes.
Nutritional Information Per Serving - Calories: 267 / Fat: 8.8 / Saturated: 3.6 / Carbs: 29g / Protein: 21.2g
O Foods for Ovarian Cancer Awareness Month
September is Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the:
and then, out of the goodness of your hearts and to be eligible for the OFoods for Ovarian Cancer Awareness Month Contest, please do the following:
- Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;
OR
- If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.
AND
- Then send your post url [along with a photo (100 x 100) if you’ve made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.
We will post a roundup and announce prize winners on October 3.
Prizes:
- 1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;
- 1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.
———
From the Ovarian Cancer Research Fund:
- Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
- The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
- The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
- In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
- When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.
Please donate to the Ovarian Cancer Research Fund
and help spread the word!
Enchiladas, much like lasagna, do not photograph well. Or at least they sure don't for me.
But enchiladas (much like lasagna) taste much better than they look, so that's okay.
I admit I don't make enchiladas very often at all, even though I love them (I am usually an enchiladas suizas or enchiladas con poblano mole kinda gal at a Mexican restaurant). I'm too lazy to make separate components and then fill/roll them, so I usually end up doing a layered casserole/Mexican lasagna of sorts instead (or our staple tamale pie with chicken instead of beef). But, I had a few chipotles in adobo sitting in my fridge, and I was thinking they would make a nice smoky-spicy enchilada sauce, so I decided to go about this the old fashioned way.
The chipotles in adobo were a great touch to the sauce, giving it a little more kick and depth than your usual enchilada sauce. I did a really basic filling, and of course you could modify that to your liking.
Chicken Enchiladas with Chipotle Sauce
1 Tbsp. canola oil
1 lb. chicken, cooked and shredded
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin
salt and pepper
12-14 corn tortillas
canola oil or cooking spray
2 cups Mexican blend or cheese of your choice, shredded
1 batch enchilada sauce (recipe follows)
Preheat the oven to 350. Spray a large baking/casserol dish with cooking oil and then pour about 1/2 cup of the enchilada sauce into the baking dish, barely covering the bottom.
In a large pan, heat the oil. Then add the onion and cook until translucent. Add the garlic, chicken, oregano, cumin and salt and pepper to taste. Cook for a little while over low to combine the flavors.
Heat another pan over mediym heat and either spray with cooking spray, or add canola oil to the pan. Add the corn tortillas one at a time, leaving in the pan for about 2 or 3 seconds per side - enough to make them pliable and have a little taste of oil.
Add half the cheese to the chicken filling, or just put about 1 Tbsp of cheese in each tortilla. Fill each tortilla, roll, and place seam side down in the prepared dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, making an even layer and coating all enchiladas. Sprinkle with the remaining 1 cup of cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5.
Chipotle Enchilada Sauce
1 Tbsp. canola oil
1 small onion, diced
2 cloves garlic, minced
1-2 chipotles in adobo (depending on how hot you want it), minced, plus 2 tsp. adobo sauce
1 Tbsp. flour
1 cup chicken broth
1 (15 oz.) can tomato sauce
2 tsp. chili powder
1 bay leaf
1/2 tsp. oregano
1 tsp. cumin
salt and pepper
In a medium sauce pan, heat the oil over medium heat. Add the onions and cook until translucent. Stir in the garlic and chipotle and after about 30 seconds, add the flour. Cook off the raw flour and then add the broth, tomato sauce, chili powder, bay leaf, oregano, cumin and salt and pepper to taste. Bring to a boil and then reduce heat to a simmer. Simmer to combine the flavors as your prepare the rest of the meal. Season to taste if necessary. Puree if you want - I went ahead and pulse processed this to make it nice and smooth.
So, I'm a little behind on blogging. And the problem with being a little behind on blogging is that, despite being the young and sprightly age of just-barely-27, I am incredibly forgetful. As a result, I don't really remember what went into a dish I made. I promise I will try to be better--both with staying on top of blogging and writing things down--but I think the recipe below is at least 90% accurate. Maybe even 100%.
I saw this recipe for chicken in a sweet and spicy lentil sauce over on Ben's blog, What's Cooking? I immediately starred it because a) I love lentils, b) I love spicy, and c) I have been trying to incorporate more fruit into my savory dishes and this dish has pineapple.
However, because I am a self-proclaimed lover of both the chicken thigh and the one pot dinner, I adapted this recipe so that everything cooked together in my lovely 3 qt. saute pan with lid. The result was a comforting, delicious, and easy dinner. It had just the right amount of kick from the chipotle, just the right amount of sweet from the pineapple. Thanks for the inspiration, Ben!
Sweet & Spicy Chicken and Lentil Stew
Adapted from What's Cooking?
Serves 2
1 Tbsp. olive oil
4 bone-in chicken thighs, skins removed
1 small onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...)
1 (14 oz.) can diced tomatoes (with juice)
1 small (8 oz.) can pineapple chunks or tidbits
1/2 cup uncooked lentils, rinsed & picked over
1 tsp. dried oregano
salt and pepper
Heat your high saute pan/dutch oven over medium heat and add the oil. Sprinkle the chicken with salt and pepper and then add to the pan, browning on both sides. Remove.
To the pan, add the onion and saute until translucent. Stir in the garlic and chipotle until the garlic is fragrant. Add the broth, diced tomatoes, pineapple and oregano and bring the mixture to a boil.
Stir in the lentils, and place the chicken and any accumulated juices over the lentils. Cover with a lid and simmer for 30-35 minutes. Remove the lid and continue to simmer for an additional 5 minutes, until the chicken and lentils are cooked and the sauce has thickened.
Nutirion Information Per Serving: Calories: 420 / Fat: 12.5 / Saturated Fat: 2.3 / Carbs: 40g / Fiber: 6.5g / Protein: 33.5g
There are so many dishes that I've heard of frequently, and always mean to try, but somehow never get around to them. As soon as I saw this recipe for Chicken Paprikash in Peter's blog, Kalofagas, I starred it. Paprikash is precisely one of those things--something I always hear about and know I would love, but have never eaten.
I was confident I would love Peter's rendition of this dish because in addition to the delicious smoked paprika, it calls for a bay leaf. I love bay. I'm fairly certain you could simmer a jug of Clorox bleach with a bay leaf and I'd find it tasty.
I did use chicken thighs in this recipe instead of chicken breasts because I like the flavor better and they are a little more tender, but of course you could use breasts. The only thing I was missing from this recipe was the green pepper so rather than go out and buy one, I just used frozen tricolored peppers. Also, I'm sure roasted tomatoes are great in this recipe but I had some leftover canned crushed tomatoes from the day prior, so I used that in place of the cherry tomatoes.
Served over some egg noodles (and with a salad), this was a delicious and hearty meal. In fact, it was almost too hearty. This may be the first time neither my husband nor I could finish our dish. We came close. Really close. In fact, I definitely gorged myself because this was good stuff. I absolutely love the way this sauce turned out and this will definitely be made again. Next time, though, I plan to make it when it's cool out because I think the 90 degree weather we were having the day I made this didn't really "go" with this comforting, hearty dish. :)
Chicken Paprikash
adapted from Kalofagas
Serves 2
3-4 chicken thighs, skin removed
flour, for dredging
1 Tbsp. olive oil
1 small onion, diced
1 clove garlic, minced
1/2 cup diced bell pepper
1 bay leaf
1 oz. white wine (this is where freezing extra wine in ice cube trays comes in handy!)
1 cup chicken broth
1/2 cup crushed tomatoes
1/2 Tbsp. smoked paprika
1/4 cup sour cream (I use reduced fat)
1 scallion, sliced
salt and pepper
Season the chicken with salt and pepper and then lightly dredge in the flour. Heat the olive oil over medium heat. Once hot, add the chicken to the saute pan with lid/dutch oven and brown on all sides. Remove the chicken.
To the pot, add the onions, bell pepper, bay, & garlic, sauteing until the vegetables are tender. Deglaze with the wine, being sure to scrape up the browned bits and cook the wine off. Add the chicken broth, crushed tomatoes, smoked paprika and salt and pepper to taste. Bring to a boil.
Meanwhile, cut your chicken into bite sized pieces. Once the sauce is at a boil, add the chicken and any accumulated juices back into the pan. Cover with a lid and simmer for 30 minutes. Remove the lid and simmer for an additional 10, until the sauce thickens. Take the pot off the heat and whisk in the sour cream. Adjust seasoning, if necessay. Serve over egg noodles and top with the sliced scallion.
I'm going to keep this entry short and sweet, since I am a little behind on blogging. We actually had this Chicken and Cashew Stir-Fry last week. Or was it the week before? The days are starting to run together...
I first saw this Gourmet recipe on Liz's Cooking Blog and starred it to make (one of the 85 kajillion starred items in my reader). I am a sucker for anything with cashews and this looked simple and easy, but tasty. I will spare you the rewrite of the recipe because (amazingly) I made very minor changes. One being that I used a combo of boneless/skinless breasts and thighs because of the random odds and ends in my freezer, and the other being that I reduced the oil & used canola instead of vegetable. I probably added some more red pepper flakes too--I always do.
This was a flavorful, healthy, easy weeknight meal and I'm sure I will be making it agian.
I bookmarked this Bobby Flay recipe quite a while back - which is why I'm submitting it to Ruth's Kitchen Experiments for her Bookmarked Recipes event. :) Originally when I came across this recipe, I wanted to roast the thighs to get a nice, crispy skin. As I mentioned earlier, there is no point in eating skin (at least to me) unless it's nice and crispy. But, after several days of eating poorly by going out and eating greasy food at Lollapalooza, I decided I should try to lighten this recipe up a little and - cue the tears - remove the skin from the thighs. Sadface.
So, that said, I am not really into baking any kind of chicken. Browning it on a pan and finishing it in the oven, sure. But I am not a fan of throwing a piece of chicken in the oven. It's just really not appealing to me. I decided to broil these chicken thighs because that way they'd get a little color and it would help to caramelize the glaze on top. Plus, they cook up insanely quickly and a broiler is essentially an upside down grill anyway, right?
The broiler turned out to be a great idea for these thighs. They ended up nice and juicy (as thighs generally do; I mean, they ARE the best part of the chicken you know). I did add some garlic and red pepper flakes to the glaze. I'm sort of surprised that this recipe doesn't have any sort of pepper in it, coming from Flay and all. Despite the amount of tangerine juice in this recipe, and the reduction to concentrate the flavor, it still wasn't quite as citrusy as I wanted. Next time I might marinate the thighs in the tangerine/thyme mixture (before reducing the liquid) so it can permeate a little more. Other than that, this was a simple, tasty recipe and with the modifications, very healthy, too.
Tangerine-Maple Glazed Chicken Thighs
Serves 2
Adapted from Bobby Flay
1 tsp. canola oil
1/4 cup onion, chopped
1 clove garlic. sliced or minced
1 cup tangerine juice
1 sprig thyme
pinch of red pepper flakes
1 tsp. soy sauce
1 Tbsp. pure maple syrup
1 tsp. tangerine or orange zest
4 thinless chicken thighs (bone in or boneless)
Heat up the oil in a small saucepan and then cook the onion until translucent. Stir in the garlic and cook another minute or so. Add the tangerine juice and the thyme. Bring the mixture to a boil and continue boiling it, stirring occasionally, until it has reduced down to about 1/4 cup or a little less.
Strain the tangerine mixture into a bowl and then whisk in the red pepper flakes, soy sauce, maple syrup and zest.
Meanwhile, preheat the broiler and spray your broiling pan with some cooking spray. Sprinkle the chicken with salt and pepper. Broil them for about 5 minutes per side for boneless and about 7 minutes per side for bone-in. Brush one side of the thighs with the glaze and put back in the broiler for about a minute. Repeat with the other side.
Nutrition Information (2 thighs and half the glaze): Calories: 271 / Fat: 7.9g / Saturated Fat: 1.6g / Carbs: 20g / Sugars: 18g / Protein: 28g
Sometimes, you don't really know what lurks in the depths of your freezer. I admit I'm a bit of a list-maker (read: crazy person) so I have a list of all the meats and quantities magnetized to my freezer door. But, I don't write down the random things in there, like pesto "cubes," walnuts, tortillas, phyllo cups, or in this case...artichoke hearts.
Tom and I have been out of town a decent amount, and we're going out of town again Saturday through Wednesday (which, as you may have guessed, translates to no blogging for me). So, rather than buying tons of groceries like I usually do, I've been trying to use up what's in the freezer and my cabinets, buying some fresh produce when necessary. When I saw the artichokes, I knew they needed to be used up soon.
This Greek dish is most commonly made with lamb. And, of course it's better with lamb because lamb is better than chicken. Duh. But "lamb" was not on my magnetized freezer list, so chicken it had to be. But no worries--this is a really tasty meal with chicken, too. It's sort of like eating an avgolemono stew, rather than a soup, with artichokes in it. I personally prefer using a dark meat chicken for this because 1) it tastes better and 2) it holds up better to poaching/braising/etc. without drying out. We had this with a salad, and some rice to soak up all the egg-lemony goodness.
Have a great weekend and early week, all!
Chicken with Artichokes and Egg Lemon Sauce (Kota Me Aginares Kai Avgolemono)
Serves 2
1 Tbsp. olive oil
2 pieces bone-in chicken (thighs, leg quarters, etc. I skin them because to me, skin is worthless if it's not crispy from roasting!)
1 small onion, diced
1 clove garlic, minced
1.5 cups chicken broth
Dill, to taste
1 cup artichoke hearts
1 egg
1 lemon, juiced
a little cornstarch
salt and pepper
Heat a pan over medium heat and add the olive oil. Sprinkle the chicken with salt and pepper and then brown in the hot oil. Remove the chicken, and add the diced onions to the pan, cooking until translucent. Stir in the garlic until fragrant. Add the chicken broth, being sure to scrape up all the browned bits as you deglaze, and bring to a boil. Add the dill, chicken, and salt and pepper to taste. Cover and simmer over low heat for 15 minutes.
Add the artichoke hearts and continue to cook, this time uncovered, for about 10 minutes or until the chicken is cooked through and the artichokes are tender. Season to taste if necessary.
In a large bowl, whisk together the egg, lemon juice and a little cornstarch. Slowly add a couple ladels full of the broth from the pan (I find it easier to plate the chicken first, so you don't have to maneuver around that) to the egg-lemon mixture, whisking constantly so your eggs don't scramble. Then, slowly add that mixture back into the pan, again whisking constantly. Stir until thickened. Pour the avgolemono sauce over the chicken and artichokes (and rice!)
