French Country Chicken with Herbs and Honey

Pin It

As promised, another recipe from my newly acquired stack of Cook's Country magazines. This one comes from their 30 Minute Supper recipe cards and has been a 30 minute supper in my house a couple of times recently. Chicken is cooked in a skillet until done. The chicken is moved to a platter to rest while artichoke hearts get a quick browning and then chicken broth, honey, and herbes de Provence are cooked until reduced, creating a sweet, herb-y glaze. Butter is added and a splash of white wine vinegar adds a hit of acid at the end.

The first time I made this I used chicken tenderloins and left out the artichoke hearts. It was super quick, easy, and delicious. The second go around, I used skinless, boneless chicken breasts and canned artichoke hearts and piled the whole thing over pasta. Still super quick, easy, and delicious. The sauce is the best part and I literally was sopping it up with my garlic bread and barely refrained from using my fingers. I think it would be delicious with pork chops too and plan on planning around with different veggies like potatoes, carrots, zucchini, and peppers.

Give this one a try!

French Country Chicken with Herbs and Honey

Cook's Country, June/July 2009

4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise

Salt and pepper

1 tablespoon vegetable oil

1 (9-ounce) box frozen artichoke hearts, thawed

1/2 cup low-sodium chicken broth

2 tablespoons honey

2 teaspoons herbes de Provence

4 tablespoons unsalted butter, cut into 4 pieces

2 teaspoons white wine vinegar

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.

2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.