Braised chicken and artichokes with ciabatta toasts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised chicken and artichokes with ciabatta toasts

Williams Sonoma

Braised chicken and artichokes with ciabatta toasts

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 700 Calories/Serving

25–40 Minutes

This rustic French-inspired chicken dinner is simmered with tomatoes and artichokes and finished with toasty ciabatta for sopping up the juices.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic lemon
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1½ tablespoons all-purpose flour
  • 1½ teaspoons Dijon mustard
  • Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 7 ounces cooked quartered artichoke hearts
  • 3 ounces organic baby spinach or other leafy greens
  • 1 ciabatta roll
Chef's Tip
To give the dredged chicken a rich brown exterior and to prevent it from sticking, in Step 2, give the sauce pot and oil plenty of time to heat before adding the chicken.

Make It Ahead
You can prepare the braised chicken (Steps 1 through 4) up to 2 days ahead. Let cool, then cover and refrigerate the braise and the lemon wedges separately. When ready to serve, gently rewarm the braised chicken, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Step 5.

Nutrition per serving

Calories 700, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 1140mg (50% DV), Total Carb. 69g (25% DV), Fiber 11g (39% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the onion and lemon

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]

2

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season generously with salt and pepper.
  • On a plate or shallow bowl, season the flour with salt and pepper and spread in an even layer.
  • Dredge the chicken in the flour, turning to coat; shake off any excess.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pot.

3

Make the sauce

In the same pot used for the chicken, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until fragrant, about 1 minute. Add the mustard, marinara, and 1½ cups [3 cups] water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened, 2 to 4 minutes.

4

Finish the chicken

To the pot with the sauce, add the chicken and any accumulated juices and the artichokes and simmer until the chicken is cooked through, 5 to 7 minutes. Remove from the heat, stir in the spinach, 1½ teaspoons [1 TBL] lemon juice, and 1 to 2 tablespoons butter (from your pantry), if using. Season to taste with salt and pepper.
While the chicken cooks, prepare the ciabatta.

5

Toast the ciabatta

  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
Heat a dry medium frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.

Serve

Transfer the chicken, artichokes, and sauce to individual bowls and serve the ciabatta and lemon wedges on the side.
Kids Can!
  • Measure the onion.
  • Juice the lemon.
  • Season and spread the flour on a plate.
  • Measure the water for the sauce.
  • Drizzle or brush the ciabatta with oil.
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