Gee, yesterday was the first day of spring. Today is day two. It is snowing in Manhattan. Tomorrow is the third day of spring. Another 8 inches of snow.
It is time for comfort food. Tasty, hearty and easy to make. We already have chicken breasts. We always have jars of marinated artichoke hearts. And Suzi fashions homemade chicken stock by the gallon for her cooking school, Cooking by the Book.
We can watch the snow fall, cook, eat, binge on Netflix and pray that when summer rolls around, it won’t snow. At least not as much.
This recipe comes from a book compiled by Stonyfield Farms almost 30 years ago. It was contributed by Corinne J. Konstantinakos from North Andover, Massachusetts. I hope she is alive and cooking today. And watching it snow, too.
Artichoke Chicken
Yield: serves 4
Ingredients:
2 tablespoons butter
1 medium onion chopped
12 ounces mushrooms, sliced
1 can [14 ounces] chick broth
2 6-ounces jars marinated artichoke hearts
6 boneless, skinless chicken breast halves
1 cup plain yogurt
Preparation:
In a medium skillet, melt the butter. Add the onions, sauté for 3 minutes, then add the mushrooms and sauté until they are wilted, about 5 minutes. In a large skillet, stir the chicken broth with the juice from the artichoke hearts. Bring to a point.
Add the chicken, cover, and poach over low heat for 15 minutes, until the meat is cooked through, turning the breasts occasionally.
Remove the chicken from the skillet and place it in a covered dish to keep it warm. Over high heat, reduce the liquid in the skillet by half. Add the artichoke hearts and the mushroom-onion mixture and stir. Reduce the heat and add the yogurt, mixing gently. Pour the sauce over
me chicken.
Source: Stonyfield Farm Yogurt Cookbook by Meg Cadoux Hirshberg [Three Rivers Press, 1991]