Braised Lemon Chicken with Artichokes and Salami over Pasta

11 Mar
Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Call me crazy for making this, but it turned out so awesome (to me) that I ate it for lunch THREE DAYS STRAIGHT. Never mind the opinions of the household members.

I had some lingering Calabrese salami and frozen artichokes hanging out in the usual places, and decided to throw caution to the wind and make something up. As it turns out, mixing chicken and salami is not so uncommon (it’s a New Orlean’s dish). Neither is mixing artichokes and salami (pizza, anyone?). Why not marry them all into one dish?? And then serve it over pasta?

This is a delight for the taste buds and even guest-worthy, if you have friends who aren’t intimidated by the bold and adventurous. ๐Ÿ™‚

Braised Lemon Chicken with Artichokes and Salami over Pasta

1 1/4 pounds chicken breasts or thighs (mine were boneless/skinless breasts)
Salt and black pepper for seasoning chicken, to taste
2 tablespoons olive oil
1/2 cup sliced onions
1 large garlic clove, peeled and minced
1/2 cup sliced fennel bulb
5 ounces frozen artichokes (that’s 1/2 bag of Trader Joe’s)
1/2 cup large-diced salami (I used Calabrese, also TJ’s)
1 large stalk fresh sage
1/2 teaspoon dried oregano
1/4 cup chopped fresh Italian flat-leafed parsley, plus more for garnish
1/4 teaspoon crushed red pepper flakes
1/4 dry white wine
2 tablespoons tomato paste
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken stock
Juice of 1/2 small lemon, plus lemon slices from the other half
Cooked pasta of choice

Preheat oven to 375 degrees.

Cut chicken into large sections, if large. Season the chicken with salt and pepper, to taste. Over medium-high heat, add the oil and sear the chicken until browned on all sides, a few minutes a side. The chicken will cook more later, so remove and place in a 2-quart casserole dish with a cover.

Veggies and Salami

Veggies and Salami

Add the sliced onion and fennel to the hot skillet for about 5 minutes, stirring until starting to soften and brown, then add the salami and sage. Cook until the salami begins to crisp up a bit. Add the garlic, artichoke hearts, oregano, parsley, and red pepper flakes.

Beautiful Base for Sauce

Beautiful Base for Sauce

Pour in the wine to deglaze the pan, scraping the bits off the bottom. Add the tomato paste and stir to incorporate. Then add the flour, again stirring to incorporate. Now pour in the chicken stock and bring to a simmer, stirring constantly until slightly thickened. Last, squeeze in the juice of the half lemon.

Sauce Mixture for Chicken

Sauce Mixture for Chicken

Pour the mixture over the chicken in the casserole dish, arrange sliced lemons over top, cover with foil, then with the lid.

Cooked Chicken in Veggie Salami Sauce

Cooked Chicken in Veggie Salami Sauce

Place in heated oven and roast for about 40 to 45 minutes until chicken is cooked through.

Meanwhile, cook the pasta according to directions.

Uncover and sprinkle with fresh parsley, for garnish. Serve over cooked pasta of choice (I used angel hair) with plenty of sauce and vegetables. For the leftovers, I found shredded Mozzarella cheese to be a fantastic addition!

Braised Lemon Chicken with Artichokes and Calabrese Salami

Braised Lemon Chicken with Artichokes and Calabrese Salami

 

Download and Print this Recipe

Download and Print this Recipe

 

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67 Responses to “Braised Lemon Chicken with Artichokes and Salami over Pasta”

  1. Cheryl "Cheffie Cooks" Wiser March 11, 2017 at 11:20 am #

    Anything pasta ranks up there with me KR! Yay for innovative ideas my friend-why not?! xoxo ccc

    Liked by 1 person

  2. D. Wallace Peach March 11, 2017 at 11:43 am #

    Oh, this sounds so good, Kathryn. I love the hint to fennel, the fresh sage, the addition of salami, and of course, the artichokes! What a treat. Thanks for the recipe. I think this is going to be a new favorite ๐Ÿ™‚

    Liked by 1 person

    • anotherfoodieblogger March 11, 2017 at 11:45 am #

      Thanks so much Diana! I think my husband didn’t like the fennel, but it was just a hint of it for a special brightness to the lemon. It’s a lot of ingredients, but all in all not that hard at all to make!

      Liked by 1 person

      • D. Wallace Peach March 11, 2017 at 11:49 am #

        I’m not a big fan of fennel either, but I really like it when it makes me ask, “what’s that unusual flavor?” Then, it’s wonderful.

        Liked by 1 person

      • anotherfoodieblogger March 11, 2017 at 11:52 am #

        The only time I seem to like the flavor of it is when it’s been sauteed and cooked to death, lol. But yes, it adds a subtle, intriguing flavor. ๐Ÿ™‚

        Liked by 1 person

  3. mihrank March 11, 2017 at 11:56 am #

    delicious, I am jealous

    Liked by 1 person

  4. Teagan Geneviene March 11, 2017 at 12:22 pm #

    Wow, Kathryn. It’s certainly beautiful enough to eat 3 straight days. Nice work. I imagine the great flavor combination. Yum!
    I’ve been plagued the past few weeks with my computer and Internet not cooperating with each other… Way too much fun. But I FINALLY got to your blog. Mega hugs.

    Liked by 1 person

    • anotherfoodieblogger March 11, 2017 at 12:37 pm #

      Ugh, I hate those kinds of problems. Our modem has been acting up lately, I have to remove the battery every morning to connect to the internet. Glad you made it by, and THANK YOU! Hugs back and Happy Weekend!

      Liked by 1 person

  5. lulu March 11, 2017 at 12:48 pm #

    Great combination of flavors. I always like the taste of fennel and artichokes make anything seem special.

    Liked by 1 person

  6. fromthefamilytable March 11, 2017 at 1:23 pm #

    Never heard of chicken and salami even though I lived in Louisiana for many years. You definitely made them work together.

    Liked by 1 person

  7. Michelle Williams March 11, 2017 at 1:34 pm #

    Wow this looks delicious!

    Liked by 1 person

  8. Book Club Mom March 11, 2017 at 2:23 pm #

    Wow that looks good! And it’s dinnertime right now so I’m really hungry!

    Liked by 1 person

  9. Marisa's Italian Kitchen March 11, 2017 at 4:26 pm #

    That’s a wonderful combination of ingredients Kathryn! I personally adore fennel, raw or cooked it’s all delicious! Wonderful recipeโค

    Liked by 1 person

    • anotherfoodieblogger March 11, 2017 at 4:30 pm #

      Thank you so much Marisa, that’s quite a compliment coming from an Italian cook! XO

      Like

  10. apuginthekitchen March 11, 2017 at 5:20 pm #

    What a delicious meal Kathryn. The combination sounds just perfect. I am a big fan of artichokes in any form, love this dish.

    Liked by 1 person

  11. Jodi March 11, 2017 at 5:57 pm #

    Holy Swooning Delicious Wowza! I would like some of this right now!

    Liked by 1 person

  12. Sam Fleming March 11, 2017 at 5:57 pm #

    Sounds delicious! You could also serve it over braised/ sautรฉed greens and it would make an amazing “hot salad “.

    Liked by 1 person

  13. NoPlateLikeHome.com March 11, 2017 at 6:09 pm #

    Looks good. I started making recipes with fennel. It has a nice flavor. I can’t believe I’m Italian and never made artichokes.

    Liked by 1 person

  14. Cooking For The Time Challenged March 11, 2017 at 8:57 pm #

    This is a work of art! I love fennel and with the artichokes and salami, it is a wonderful blend of pungent and fragrant spices. Yum!

    Liked by 1 person

  15. lynne hoareau March 12, 2017 at 5:00 am #

    I love bold and adventurous Kathryn. What a perfect dish ! I love all the flavours you have going…good thing you wrote it all down. I usually throw things together and then when it turn out and is delicious, have no clue how much of what got thrown in (lol) Anyway, this really sounds like a winner to me. ๐Ÿ™‚ Thanks so much for sharing ๐Ÿ™‚

    Liked by 1 person

    • anotherfoodieblogger March 12, 2017 at 9:17 am #

      Thank you so much Lynne! Thankfully I’m pretty good at doing that most of the time, and this was one of them. ๐Ÿ™‚

      Liked by 1 person

  16. Opinionated Man March 12, 2017 at 9:15 am #

    That looks great! I shouldn’t look at food blogs while I am at work. =\

    Liked by 1 person

  17. chef mimi March 12, 2017 at 3:40 pm #

    Fabulous! Such great ingredients!

    Liked by 1 person

  18. Gerlinde March 13, 2017 at 8:29 am #

    I think I would eat this for three days also. It looks delicious.

    Liked by 1 person

  19. cookingwithauntjuju.com March 13, 2017 at 9:19 am #

    Lots of good ingredients in this dish!

    Liked by 1 person

  20. Karina Pinella March 14, 2017 at 4:19 am #

    I do have some artichokes . . .

    Liked by 1 person

  21. Lynz Real Cooking March 14, 2017 at 7:46 am #

    Oh my! This looks fantastic KR!

    Liked by 1 person

  22. Debbie Spivey March 14, 2017 at 1:27 pm #

    PINNED!!!! This looks and sounds amazing Kathryn. Gonna try this one for sure!

    Liked by 1 person

  23. FrugalHausfrau March 14, 2017 at 6:06 pm #

    Bravo!! Or should I say Bellissimo? Maybe just great job. What a combo and I never would have come up with it…but I always have artichokes and we do have some salami (maybe not great salami) in the fridge…I never know what to do with any salami after the initial binge….this looks so fantastic and so many great flavors going on…

    Liked by 1 person

    • anotherfoodieblogger March 14, 2017 at 6:42 pm #

      Thanks Mollie, this was incredible! My hubby didn’t like the taste of the fennel so much, but it was divine to me!

      Liked by 1 person

      • FrugalHausfrau March 15, 2017 at 8:46 am #

        I’m iffy about fennel, too. But I do make a killer fennel spice rub I love. I guess I like the dried fennel seeds better than actual fennel…

        Liked by 1 person

  24. cheri March 15, 2017 at 2:54 pm #

    I can see why you ate this for 3 days straight, this combination looks amazing.

    Liked by 1 person

  25. Linda March 16, 2017 at 1:05 pm #

    Wow! Interesting combination Kathryn…sounds really good! ๐Ÿ™‚

    Liked by 1 person

  26. spearfruit March 18, 2017 at 4:27 am #

    Hi Kathryn, I have nominated you with the #MyFirstPostRevisited challenge. You are in no way obligated to participate. Hope you have a great weekend.
    https://spearfruit.com/2017/03/17/myfirstpostrevisited/

    Liked by 1 person

  27. Karen March 18, 2017 at 8:15 am #

    It certainly pays to be adventurous especially when the end result is as tasty as this dish must have been.

    Liked by 1 person

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