Pickled-pepper chicken and artichokes

4
4
4
Smartpoints value per serving
Total Time
1 hr 8 min
Prep
15 min
Cook
53 min
Serves
6
Difficulty
Easy
Back in the day, folks often used browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master) to add color and flavor to gravies and sauces. Their trick, and ours, for a natural-looking, golden sauce for this chicken recipe is to use it very sparingly. Convenient canned artichoke hearts and roasted red peppers from a jar make this an easy pantry-shelf supper, which is full of spicy, tangy flavor and texture. You can use either mild or hot peppers according to your taste. This recipe is also pretty versatile: Substitute any fresh vegetable you have on hand, such as bell peppers or diced carrots, for the mushrooms.

Ingredients

uncooked boneless skinless chicken thigh(s)

6 thigh

table salt

½ tsp

black pepper

¼ tsp, freshly ground

canola oil

2 tsp

uncooked red onion(s)

2 medium, sliced

cremini mushroom(s)

10 oz, package, fresh, quartered

roasted red peppers (packed in water)

12 oz, sliced and drained

canned artichoke hearts without oil

8½ oz, water-packed, drained and halved

reduced-sodium chicken broth

1 cup(s)

white wine

½ fl oz, dry

all-purpose flour

1 Tbsp

water

2 Tbsp

brown gravy

1 tsp, or browning and seasoning sauce

Instructions

  1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning occasionally, until the chicken is browned, about 15 minutes. Transfer the chicken to a plate.
  2. Add the onions and mushrooms to the same skillet. Cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Return the chicken to the skillet. Add the cherry peppers, artichoke hearts, broth, and wine; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 20 minutes.
  3. Combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the skillet until blended. Add the flour mixture to the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Yields 1 thigh and 2⁄3 cup vegetable mixture per serving.

Notes

For an extra 2 POINTS, serve this with 1/2 cup cooked brown rice or 2/3 cup cooked pasta.

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