Braised Chicken with Artichoke Hearts and Sundried Tomatoes par Emmy

Ingrédients :

• 1 Tbsp olive oil
• 1 whole chicken breast with the skin (about 1 1/2 pounds), halved
• 1/2 cup finely chopped onion
• 1 Tbsp minced garlic
• 1/4 cup dry white wine or dry vermouth
• 1/2 cup chicken brotha
• 14 oz can artichoke hearts, rinsed, drained and quartered
• 1/4 cup drained sundried tomatoes (packed in oil),
• sliced thina beurre manie made by kneading together
• 1 Tbsp softened unsalted butter
• 1 Tbsp all-purpose flour
• 2 Tbsp minced fresh basil leaves

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry and seasoned with salt and pepper, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Add the wine, the broth, the artichokes, the sundried tomatoes and the chicken and simmer the mixture, covered, for 15 to 20 minutes or until the chicken is springy to the touch and just cooked through.

Transfer the chicken to a platter and keep it warm. Whisk the beurre manie into the artichoke mixture and simmer the sauce, whisking, for 2 to 3 minutes or until it is thickened. Stir in the basil and pour the sauce over the chicken. Serves 2.

Voila la recette originale. Emmy l'a modifiee en mettant du thym, du romarin et de l'origan en meme temps que les artichauts et les tomates. J'ai fait pareil et c'est tres bon. Sinon moi j'utilise des blancs de poulets (sans os et sans la peau) et je double souvent la quantite de tomates.