Big fat “oops” last night. I made what is possibly my best chicken dish ever (other than my roasted bird, which is a recipe for another day) and did not photograph the process. I guess I should be thankful that I took notes, so I can still share it with you. This is easy enough to make without illustration, I promise.
This is very quick, inexpensive, and easy to make, and it’s one of those one pot dinners, so easy cleanup too. I was trying to decide what to make for dinner at the last minute (welcome to my world), and this recipe came out of an effort to use what I had in the house, the object being to make something a bit more interesting than the usual grilled breast. The resulting dish is a whole meal in itself.
Oh, and Ms. Thirty-Minute Rachel Ray? BITE ME! Even serving this with a salad will have dinner on the table in under 30 minutes without an army of assistants pre-washing everything or buying expensive pre-cleaned and -cut broccoli florets. And the end result is very impressive looking. But you can’t know that. Because I didn’t take any pictures.
Cast of Characters:
- 4 boneless skinless chicken breasts
- 4 cloves garlic, peeled and crushed through a press
- A few tablespoons of olive oil
- 1/4 cup dry white wine
- The leaves off of 4-5 sprigs of fresh thyme
- 1 dash peperoncino (dry hot pepper flakes)
- Fresh ground black pepper (a few grinds)
- 1 tablespoon “Nantucket Off-Shore” Mt. Olympus Rub*
- 1/2 can of quartered artichoke hearts, well rinsed, sliced lengthwise to become 8ths
- 4 tomatoes out of a can of S. Marzano tomatoes
- 2 handfuls of broccoli spears (heads and stems, 2-3 inches total length)
- 3 cups cooked barley (I use Quaker Quick Barley, cooks in 10 min)
*Nantucket Off-Shore Rub: I get this at my local Hannaford’s supermarket, it is just a blend of herbs, mostly rosemary and lavender, with dried (but not powdered, never powdered, OK?) garlic. It has a decidedly Mediterranean smell to it. It contains no salt. Use any salt-free herby blend or just add your own rosemary and lavender if you can and amp up the garlic by a few cloves. DO NOT ADD OREGANO or any rub with the words “Italian” in it. It will totally spoil the effect here, trust me.
Rinse the breasts, remove anything you don’t like, including any fat, and give each breast a few pokes with a fork on each side so that the marinade penetrates. If not using barley made previously (as I did last night), start boiling the water for the quick barley and prepare per box instructions.
Meanwhile, whisk the marinade ingredients together in a bowl large enough to accommodate the chicken and the artichokes. Add the chicken, turning to coat with the marinade and let sit (not in the fridge) for about 10 minutes turning occasionally. Then add the artichokes to the bowl, mix them in and let sit another 5-10 minutes or so.
In a deep skillet, (hot hot), add the breasts to the pan, leaving the artichokes behind in the bowl with the marinade, and sear the meat on both sides on high heat. When just nicely browned on both sides, turn the heat down to medium, toss in the rest of the marinade with the artichokes and cover the pot. Let that cook a few minutes, then add the canned tomato draping one over each piece of meat. Cover again and let the chicken cook through.
Just before the chicken is done**, toss the broccoli in on top of the pan contents, cover, let cook another 2 or 3 minutes, until the broccoli is just tender, and then serve the chicken over the cooked barley (if the barley was made in advance, you will want to reheat it first) pouring the pan juices and whatever solids over the top of the whole thing.
**I’ve warned you before, my recipes are not for beginners. I have no idea how long the chicken takes (10 – 15 min?), I just know when it’s done.
This dish turned out so well, that even though I was full to bursting, I had to get out some bread to sop up every bit of juice from my plate. And then, as I was cleaning up afterwards, I couldn’t stop myself form picking at the leftovers. I’ll definitely make this again. Meanwhile, I’m having the leftovers tonight, and because I really really really want you to see it, even if it is a day old and reheated, here it is:
Yeah, the broccoli (the grey stuff on the right) doesn’t look quite as appetizing as it did last night, and its day-two texture did leave something to be desired. But it tasted great. Everything was still delicious, reheated in the oven in its juices and served over barley again. Yum.
Meal and budget suggestions:
You can add a salad and a nice crusty whole grain bread to round out the meal, but between the broccoli and the barley (which is really filling) you really shouldn’t need to. You could stretch the budget a little by using thighs instead of breasts. My budget busting tip for those of you like me who don’t like dark meat: I get my breasts when they go on sale about 6 times a year at my local supermarket, I buy 20-25 lbs at a time, and then freeze them. I never pay more than $1.90/lb. Approximate cost of this meal for 4? About $2.29 per person (excluding marinade ingredients, which for me are pantry staples). I dare you to beat that!
As with any of my recipes, if you need clarification (writing recipes is not as easy as you’d think), have any questions, or even if you need help with substitutions, please leave a comment asking your question and I’ll get back to you with an answer. If any of you make the dish, please let me know how it turned out, if you think it can be improved, or what modifications you made. I live for this stuff!