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. 🙂
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.
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.
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.
Pour the mixture over the chicken in the casserole dish, arrange sliced lemons over top, cover with foil, then with the lid.
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!
Anything pasta ranks up there with me KR! Yay for innovative ideas my friend-why not?! xoxo ccc
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Thanks sweetie, I know right??? Thank you! XOXOXO
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winner! xxoo ccc
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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 🙂
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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!
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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.
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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. 🙂
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delicious, I am jealous
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Thank you! Please don’t be jealous, make it for yourself! 🙂
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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.
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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!
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Great combination of flavors. I always like the taste of fennel and artichokes make anything seem special.
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Thank you so much Lulu, they sure do!
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Never heard of chicken and salami even though I lived in Louisiana for many years. You definitely made them work together.
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Thank you Darryl, I am certainly surprised you hadn’t!
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Wow this looks delicious!
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Thank you Michelle, it sure was!
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Wow that looks good! And it’s dinnertime right now so I’m really hungry!
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Thank you BCM, sorry to be such a tease! 😀
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That’s a wonderful combination of ingredients Kathryn! I personally adore fennel, raw or cooked it’s all delicious! Wonderful recipe❤
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Thank you so much Marisa, that’s quite a compliment coming from an Italian cook! XO
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What a delicious meal Kathryn. The combination sounds just perfect. I am a big fan of artichokes in any form, love this dish.
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Thank you Suzanne so much. Artichokes are a pretty awesome veggie. xo
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Holy Swooning Delicious Wowza! I would like some of this right now!
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Why thank you dear, I surprised myself with this! xoxo
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Sounds delicious! You could also serve it over braised/ sautéed greens and it would make an amazing “hot salad “.
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😮 😮 😮 Wow Sam, I love this idea, thank you!!
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Looks good. I started making recipes with fennel. It has a nice flavor. I can’t believe I’m Italian and never made artichokes.
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Thank you! Wow, that is pretty unusual!
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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!
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Thank you so much! It worked beautifully together. 🙂
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You have a real touch. It’s what I call simple gourmet.😋
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How sweet of you to say so! xoxo
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😍
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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. 🙂 Thanks so much for sharing 🙂
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Thank you so much Lynne! Thankfully I’m pretty good at doing that most of the time, and this was one of them. 🙂
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That looks great! I shouldn’t look at food blogs while I am at work. =\
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Thank you! That habit can be a downfall of mine too. 🙂
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Hahaha yep! Well I won’t eat my screen this time. 😄
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Fabulous! Such great ingredients!
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Thank you Mimi!
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I think I would eat this for three days also. It looks delicious.
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Thanks Gerlinde, it was certainly that delicious to do so!
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Lots of good ingredients in this dish!
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Thank you Judi!
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I do have some artichokes . . .
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You should make it!
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Next time I have chicken in my fridge. I will reserve my frozen artichokes for this dish then though I might substitute the salami with pepperoni.
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Thumbs up to that!
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Oh my! This looks fantastic KR!
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Thank you Lynn, it sure was! xoxo
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It looks amazing! I must try this!
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Thanks Lynn, somehow this lovely comment of yours ended up in my spam folder. Of course you are not spam my dear! xo
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Oh thanks sweetie! xoxo
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PINNED!!!! This looks and sounds amazing Kathryn. Gonna try this one for sure!
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Thanks Debbie! I sure loved it, I hope you like it!
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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…
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Thanks Mollie, this was incredible! My hubby didn’t like the taste of the fennel so much, but it was divine to me!
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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…
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I can see why you ate this for 3 days straight, this combination looks amazing.
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Thank you so much Cheri! I was glad to have the leftovers to all myself. 🙂
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Wow! Interesting combination Kathryn…sounds really good! 🙂
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Thanks Linda!
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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/
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Thank you so much Terry! xoxo I hope you have a good weekend too!
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It certainly pays to be adventurous especially when the end result is as tasty as this dish must have been.
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Thank you so much Karen, I truly enjoyed it.
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What an amazing combination of ingredients. So mouth-watering!
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Thank you Agness!
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Wow! That does sound good! It’s fun to be creative…especially when it turns out to be so delicious, too! 😊
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Thanks so much Tonya!
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