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Easy One Pot Dish For Busy Holidays

by Karen on December 4th, 2011

Using fresh thyme, it looks like this before going in the oven.

With everything you have going on right now it is nice to have a few meals that are easy to throw together while you do other things around the house that need your attention.

We have two kittens now (add that to a big dog and two older cats!! crazy) so I know that once a live tree is introduced into the house we may have some interesting problems this holiday season!  So anything that can take the What to do for Dinner? question out of my mind is greatly appreciated.

For this dish you need a Dutch oven or the equivalent which would be a large iron skillet with a glass top or a large casserole dish/pot with a top.  My favorite is the Le Creuset Dutch oven.  You can also use a 9 x 13 baking dish.

A Minimal Effort Gluten Free Meal

If you have a rice cooker this meal is even easier.  We like to have something green on the plate too so I would steam some green beans.  A favorite for us are the Haricot Verts (aka green beans) at Trader Joe’s.  They are thin, perfect green beans washed, trimmed and ready to steam.

This gets a Quick Dinner tag for minimal effort— it takes about 10 minutes   20 minutes to assemble and then it cooks for 40 minutes while you take care of other things (in my case that might be getting a kitten out of a tree).  This is what happens when you send kids off to college, you find an animal replacement!

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Artichoke Chicken

For this dish you need a Dutch oven or the equivalent which would be a large iron skillet with a glass top or a large casserole dish/pot with a top.  My favorite is the Le Creuset Dutch oven.  You can also use a 9 x 13 baking dish and cook it uncovered (the original recipe suggests that and it does not say you have to cover it while cooking but I always do)

1-2 tablespoons canola oil
2 whole chicken breasts, rinsed and dried with paper toweling
1 teaspoon of thyme or rosemary (or use a few sprigs of fresh herb)
1 teaspoon paprika
1/4 pound crimini mushrooms, quartered
1/2 onion, roughly chopped in chunks
1 large clove garlic, passed through a garlic press
14 ounce can artichoke hearts
1  1/3 cup low sodium chicken broth
1/2 cup dry sherry
2 tablespoons gluten free flour mix
2 tablespoons water

Preheat oven to 375 degrees

Season the chicken with salt and pepper, paprika, and dried herb. (if using fresh sprigs of herbs add them just before baking)
On top of the stove in a Dutch oven, heat the oil and brown the chicken on all sides, remove from the pan and set aside.

Add mushrooms, onions, and garlic to the pot and maybe a little oil to saute.  Add broth and sherry to the mushroom/onion mixture. Add the water a little at a time to the flour to make a slurry and add it to the pot, boil for 2 minutes stirring to incorporate.

Place chicken on top of mushroom/onion mixture pulling some of it up and around the chicken. Nestle artichokes around the chicken.  (top with fresh herb sprigs if using).

Cover the pot and cook in oven for 40 minutes.

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Wine Pairing

Artichokes create a difficult wine pairing—I wouldn’t even bother trying to find a match beyond a tall glass of cold water!

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