Beef Barley Stoup

Beef Barley Stoup

Is is a stew, or is it a soup? Who knows, but I call it a stoup! The day I made this it ate more like a soup, but the second day, its texture was more like a stew. I’m thinking the barley continues to soak up the liquid and thickens overnight. Either way, it was about time I made this staple cold-weather meal. Sooo comforting!

I used the last package of our top sirloin steak from last year’s quarter cow as we began to make room for our new cow in the freezer. Our lucky daughter got to take home about 10 pounds of ground burger to share with her ever-hungry male roommates in college that we never got around to using. (It appears we ate way less burger than we did in prior years.) You can use any cut of beef for this that doesn’t need a super-long cook for tenderness.

Stoup Base

Beef Barley Stoup

1 pound beef, cut into 1/2-inch pieces
Salt and pepper, for seasoning meat
Flour, for dusting meat
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped carrots
2 stalks celery, chopped
8 ounces mushrooms, sliced
1 tablespoon tomato paste
2 cloves garlic, peeled and minced
1/2 cup dry red wine
1 14.5-ounce can stewed tomatoes
4 cups homemade or low-sodium beef broth
1 bay leaf
3 small sprigs thyme (or 1/2 teaspoon dried)
1/2 cup uncooked pearl barley
Salt and pepper, to taste

Season cubed meat with salt and pepper, then toss with some flour to dust it. In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add beef to pot, and sear cubes on all sides until browned. Remove to a bowl and set aside.

Add onion, carrots, celery, and mushrooms and cook about 8 to 10 minutes, until mushrooms start to brown. Add the minced garlic and tomato paste in the last minute of cooking.

Pour in the red wine and deglaze the pot, scraping up the browned bits. Add the stewed tomatoes, beef broth, bay leaf and thyme sprigs. Stir well to combine. Add the meat, including any accumulated juices in the bowl.

Simmering Beef Barley Stoup

Bring to a boil, then stir in the barley. Reduce heat, cover and simmer, for about 45-60 minutes or until the barley is cooked. Remove bay leaf and thyme sprigs and taste for additional salt and pepper. Serve in bowls with crusty bread for dipping/sopping.

p.s. Tomorrow starts my seventh year of blogging, can you believe it?? Thanks for hanging with me! And please have a safe and Happy New Year!

Beef Barley Stoup

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Red Beans and Rice with Andouille Sausage

Red Beans and Rice with Andouille Sausage

After two months of no measurable rain and temps in mostly the 90s and triple digits, we had a welcome day of rain and cool temps in the 70s. The sudden change in weather gave me the opportunity to come up with a one-pot meal that was both satisfying with plenty of heat.

The weather seems to have moderated now back into temperatures normal for Central Oregon, with abundant blue skies. Just in time for the pending Apoc-Eclipse, which we are escaping from for a week to our private RV property on the coast. The forecast is for mostly sunny skies, and we’ll be uncrowded and safely ensconced away from the madness that is sure to come here. We are also in the path of totality over there, and even if we end up with a few clouds and maybe fog, it will still get dark, right?

I know I’ve gone missing in the WordPress world, but the power went out last Friday and fried our modem, and our “stellar” internet provider could not get a tech out here until Tuesday. And now I’ll be absent again for another week. So I’d best get this recipe out to you!

Red Beans and Rice with Andouille Sausage
Adapted from Tastes of the South

2 tablespoons grapeseed or olive oil
1/2 pound Andouille sausage, sliced
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 teaspoon minced garlic
1 (15-ounce) can light red beans, drained and rinsed
1 (15-ounce) cans diced tomatoes, undrained
1/2 tablespoon chopped fresh thyme
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Dash of cayenne pepper
1/2 cup long grain rice
1 1/2 cups chicken broth, homemade or low sodium
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees. In a large cast-iron skillet, heat the oil over medium-high heat. Add the sausage, chopped vegetables and garlic, and cook about 10-15 minutes until vegetables are tender and sausage is browned. Add the beans, tomato, thyme, paprika, cayenne pepper, and Cajun seasoning. Cook 5 more minutes and remove from heat. Stir in rice and broth.

In a small bowl, stir together bread crumbs and melted butter; set aside.

Add the skillet to the oven and bake for 20 minutes. Carefully slide skillet out and sprinkle with the bread crumb mixture. Continue to bake until golden brown, 10 to 15 minutes more. Serve with a side of cornbread.

 

Shrimp and Chorizo Soup

Shrimp and Chorizo Soup

I saw this recipe on Food52 a few days ago, the daughter was gone for the night (she doesn’t like shrimp, crazy huh?) and it was a quick and easy recipe — especially since I had a bag of homemade shrimp stock in the freezer. No-brainer for me. Thirty minutes TOPS to make this if you have the stock. There are lots of great flavors going on in this. If you don’t have shrimp stock on hand, the original recipe here has the method to make it, which doesn’t take that long. Don’t forget the crusty bread to sop up the soup!

I was hoping to post my “big announcement” this weekend, but I’m still dealing with the logistics. Hopefully next week!

Shrimp and Chorizo Soup
Adapted from Shrimp and Chorizo Stew, by Josh Cohen at Food52

4 ounces Mexican chorizo sausage
1 tablespoon olive oil
1/3 cup minced shallots
1/2 cup diced tomatoes (fresh is better if you have it)
1/2 teaspoon smoked paprika
1/4 cup dry white wine
2 1/2 cups shrimp stock
1/2 pound jumbo shrimp, peeled and deveined
Salt, to taste
Fresh thyme sprigs, for garnish
Crusty toasted buttered bread, for serving

Chorizo and Shallots

Remove the chorizo from its casing and cook in the oil over medium-high heat in a deep skillet, until cooked through and a bit caramelized. Add the minced shallots and cook until translucent, then add the diced tomatoes and smoked paprika. Cook and stir gently until tomatoes just start to break down.

Tomatoes and Smoked Paprika Added

Add the white wine and shrimp stock, then turn to high and bring to a boil. Reduce heat until just simmering, then add the shrimp.

Simmering Shrimp

At this point you can start toasting your bread.  When the shrimp are cooked through (about 5 to 7 minutes), turn off heat, taste for salt, and add if necessary. Ladle into bowls, garnish with fresh thyme leaves, and serve with hot buttered crusty bread.

Shrimp and Chorizo Soup

Braised Beef Shanks with Tomatoes

Braised Beef Shanks with Tomatoes

I know this beef man from Ireland, and Conor Bofin is his name. He’s the closest I know to a connoisseur of any part of the damned cow that I know, even the unusual and sketchy bits. But he can cook the most amazing meals with that lowly bovine, so I jumped on the chance to sort-of copy-cat this wonderful braise of beef shanks with some nice meaty ones from our quarter cow.

While my photos won’t do it justice — and I wasn’t about to try and plate it for a shot — I think anyone who makes this will be satisfied with the most delicious gravy and tender beef. I served mine with some Parmesan risotto, but pasta or potatoes would work fantastic too. One of my deviations from the original recipe was to reduce the mushrooms (not enough on hand) and add a couple of almost-overripe tomatoes to the braise, which added a wonderful color and flavor to the gravy. (The long braise makes your house smell dreamy, too!)

Braised Beef Shanks with Tomatoes
Adapted from Daub of Beef from One Man’s Meat

2 meaty beef shanks, seasoned with pepper and salt
1 tablespoon high-heat oil (I used grapeseed)
1 tablespoon unsalted butter
Half of a very large onion, chunked up
4 ounces whole white mushrooms, quartered
2 medium ripe tomatoes, cut in eighths
Half head of garlic, peeled and sliced thick
2 1/2 cups homemade or high-quality beef stock
1 tablespoon tomato paste
1 cup good red wine (I used an Oregon Pinot Noir)
2 bay leaves
Handful of thyme sprigs
Black pepper and salt, to taste

Beef Shank Ingredients (Mostly)

Preheat oven to 325 degrees. Season the beef shanks with pepper and salt, then score the membrane in several places on the sides. Heat a Dutch oven to medium high heat and add the oil, then sear the beef until very browned on all sides. Remove and set aside to a plate.

Browned Beef Shanks

Add the butter, then toss in the onions and mushrooms. Reduce heat a bit. Cook and stir until the mushrooms have browned and onions are softened.

Veggie Madness (I like to dose my dishes with pepper at random moments)

Top with the tomatoes and garlic, then pour in the beef stock. Grind more pepper over if your feeling it. Stir in the tomato paste until combined. Now pour in the red wine and bring up a a boil and simmer for about 5 minutes.

Nestle the beef shanks into the liquid, then add in the bay leaves and thyme.

Braise Ready for Oven ~ Time to read a book now. I did. Really.

Cover and cook in the oven for 4 to 5 hours, until beef is fall-apart tender. Remove the beef to a plate, then remove the bay leaves and thyme sprigs and gently stir gravy to combine. Taste for additional seasonings and add, if needed. Serve each shank with risotto, pasta, or potatoes, topping the shanks with a generous amount of gravy and veggies.

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Drunken Shrimp with Spaghetti and Peppers

Drunken Shrimp with Spaghetti and Peppers

When I saw this recipe come up in my reader board last week, I knew this was exactly what I would be making for dinner. Thank you so much Marisa for the inspiration and a new favorite shrimp and pasta dish!

We’ve been on a huge shrimp kick lately in this house, largely because we’ve scored some great deals on shrimp lately and also because the teenage daughter does not like shrimp and has been nearly non-existent for dinners at home as of late. That’s bonus for hubs and I because that means shrimp for dinner!

We already had most everything on hand already so all I had to do was buy a yellow pepper to pretty it up and a fifth of brandy. Don’t skip the wine and brandy if you can tolerate alcohol, as both add such a unique flavor to the dish! Otherwise you can sub a little chicken broth and maybe a splash of vinegar for some zing.

This will be a meal I plan on making often, and once you try it I think you’d agree! This serves two, so double or triple if feeding more.

Drunken Shrimp with Spaghetti and Peppers
Adapted from Spaghettoni with Shrimp & Peppers by Marisa’s Italian Kitchen

1/2 pound raw shrimp
Large squeeze of fresh lemon juice
Ground pepper and Mrs. Dash or salt, to taste
1/2 tablespoon butter
1/8 cup olive oil
1/2 cup sliced red onion
1/2 cup sliced red pepper
1/2 cup yellow or orange pepper
1 clove garlic, minced
1/2 cup cherry or grape tomatoes, halved
A couple fresh basil leaves, chopped
Pinch of crushed red pepper flakes
Additional ground pepper and Mrs. Dash or salt, to taste
1/4 cup white wine
1/8 cup brandy
1 tablespoon butter
4 ounces dried spaghetti
Grated Parmesan cheese, for serving
Chopped parsley, for serving

Shrimps!

Season the shrimp with lemon juice and ground pepper and Mrs. Dash, or salt, to taste. Quickly sauté in a large skillet with the half tablespoon of butter until just pink. The shrimp will cook a little more later. Remove from pan and set aside

Set a pot of water for the spaghetti to boil on the stove. Meanwhile, heat the olive oil in the same large skillet and cook the red onion and peppers for about 5 minutes.

Medley of Peppers and Onions

Stir in the garlic, tomatoes, basil, red pepper flakes and additional seasonings, to taste. Cook for several more minutes, then add in the white wine, brandy and the butter. Stir to combine, then let simmer for about 10 minutes. Add the reserved shrimp in the last few minutes of simmering time.

Shrimp and Pepper Sauce Ready for Pasta

Your pasta water should be boiling while you let the sauce simmer, so add the pasta and cook according to package directions. When done, drain, and divide the pasta into bowls or on plates. Pour the shrimp sauce over the pasta and serve with fresh grated Parmesan cheese and chopped parsley. Serve with a side salad.  (I totally spaced on adding the Parmesan before shooting the photos, but I did grate some over it!)

Drunken Shrimp with Spaghetti and Peppers2

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Bloody Mary Beef Stew

Bloody Mary Beef Stew

When I read a fellow foodie blogger had made a Bloody Mary Pot Roast, I thought to myself “I SO have to make this!” But being lazy like I am, I instead used some pre-cut beef stew meat we had in the freezer, along with a pre-made Bloody Mary mix. You see, I drink like maybe one or two Bloody Marys a year. (Specifically one on New Year’s Day, and sometimes another one on Mother’s Day.) But what to do with all that leftover Bloody Mary mix? So I end up freezing it. This recipe idea gave me the perfect excuse to defrost it and make this wonderfully flavorful and spicy beef stew!

Dr. Swami and Bone Daddy’s Bloody Mary Mix ~ Da’ Good Stuff!

The original recipe is by my friend Mollie, aka the Frugal Hausfrau and she concocts her own homemade Bloody Mary sauce to pour over a full chuck roast. You can read that version here. By adding some additional beef broth and various chopped veggies, you end up with a one-pot full-meal deal! What is not to like about that? I recommend serving with a nice crusty piece of French bread. So tasty! Hubby agreed.

Bloody Mary Beef Stew

1 1/4 pounds beef stew meat
2 tablespoons flour
Ground pepper and salt or Mrs. Dash, to taste
1 tablespoon vegetable oil
1 cup Bloody Mary mix (I used Dr. Swami and Bone Daddy’s)
1 cup chopped onion
1 teaspoon minced garlic (1 clove)
1 cup baby carrots
3 medium potatoes, scrubbed and quartered
2 cups homemade or good-quality beef broth
1 shot glass of Vodka
1 teaspoon Worcestershire sauce
1 cup peas, thawed

Preheat oven to 350 degrees and prep the veggies. Unwrap the beef stew meat and leave it on the plastic wrap on the butcher paper. Season with ground black pepper and salt or Mrs. Dash, to taste. Sprinkle the flour over the meat, mixing it around until all pieces are coated.

Seasoned and Dusted Beef Stew Meat

Heat the vegetable oil in a Dutch oven or soup pot over medium-high heat. Add the beef stew meat and cook (in batches) until browned on all sides. You don’t want to cram all the meat into the pot at once or it will steam instead of crisp up.

Browning the Stew Meat

Remove meat and set aside on the butcher paper after removing the plastic wrap from it.  (See how I did that? No dirty plate!)

Add the chopped onions to the pot and cook until starting to soften. Add in the minced garlic for a minute or so. Deglaze the pot with the beef broth, scraping up the browned bits from the bottom of the pan. Add the rest of the ingredients except the peas and bring stew up to a simmer. Season with more ground black pepper, if you wish.

Beef Stew Ready to Go Into Oven

Cover, turn off heat, and carefully place into preheated oven. Cook covered for 2 hours. Remove from oven and stir in the thawed peas. Serve in bowls with crusty French bread and butter.

Bloody Mary Beef Stew

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Turkey Chipotle Posole

Turkey Chipotle Posole

As a lot of you know, I’m a spicy kind of gal, and I like spicy food. This posole, which is a traditional Mexican soup/stew, makes good use of leftover turkey or even chicken. I bought a deli-roasted turkey breast recently for a quick week-night dinner, but with the daughter not eating at home that night we were left with a bunch of leftover cooked turkey breast.

We had a cold snap, and what better thing to make in a cold snap is a nice spicy, warming stew? This ended up making more than I thought it would, but ate the rest for lunches.  Don’t scrimp on the toppings, as the cabbage, lime, and radishes really complete this. And you can always cut way back on the spices/chiles for a milder version.

After opening a few cans and a little chopping, dicing, and processing, this posole comes together in a snap all in one pot. I always freeze any leftover canned goods, clearly labeled, for future use. I can’t imagine ever using an entire can of chipotle peppers in a recipe unless I am feeding an army. And my local grocer only sells 30-ounce cans of hominy, which, after draining the liquid, yields about 2 cups of hominy. Hominy freezes well too.  Even if it’s already warm in your neck of the woods, do try this flavorful posole, if anything to warm your heart. Plus it also gives you good reason to open a bottle of Mexican beer to wash it down! UPDATE: A kind reader reminded me that Cinco de Mayo is coming up. So hey, why not make it for that day?!

Turkey Chipotle Posole

1 tablespoon olive oil
1/2 to 1 canned chipotle in adobo sauce (or less), diced fine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons Ancho or Pasilla chile powder (or other or less)
2 cups cooked and shredded turkey or chicken
4 cups homemade or low sodium turkey or chicken broth
1/2 cup tomato puree
1 corn tortilla, processed fine
1 cup hominy, white or yellow is fine
1/2 cup chopped cilantro
Ground black pepper and salt or Mrs. Dash, to taste
Shredded cabbage, sliced radishes, and lime wedges, for garnish

Puree, Peppers, and Hominy

Open up all those cans and chop/slice/dice all the veggies.

In a Dutch oven or soup pot, heat one tablespoon of oil over medium-high heat. Add the next 6 ingredients (through the chile powder), and cook for 5 to 7 minutes until vegetables are tender.

Spicy Veggie Base

Add the remaining ingredients except the garnishes, stir to combine, and bring to a simmer. Reduce heat, cover, and simmer for 45 minutes or until ready to eat.

Posole Ready to Simmer and Cover

Ladle into bowls, and garnish with fresh sliced cabbage, sliced radishes, and a lime wedge to squeeze into the stew. (Don’t forget the beer to wash it all down!)

Turkey Chipotle Posole

 

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Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

I’ve been eying similar tomato sauce and egg dishes lately from the Middle East region, but “Shakshuka” uses quite a few spices that I simply don’t have. (And I have a LOT of spices!) But the ingredients and spices I almost always have on hand are Mexican in origin. Hence, I bring to you a riff on Shakshuka, Tex-Mex style!

My husband and I were disappointed I only cooked four of the six eggs. We both had large lunches, and decided one egg each would suffice. Oh boy, were we wrong! While are daughter munched happily on her second egg, we longed in silence. However, there was plenty of sauce leftover to make a repeat for lunch the next day!

Skillet Huevos Rancheros with Homemade Tortilla Strips

For the Ranchero Sauce:
1 tablespoon olive oil
1 Serrano (or jalapeño) pepper, diced small
1 cup onion, chopped
2 cloves garlic, peeled and minced
1 28-ounce can pureed tomatoes
1/4 teaspoon New Mexico ground chile (or chili powder)
1/8 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
Salt and ground black pepper, to taste

For the Rest of It:
1 tablespoon olive oil
4 6-inch corn tortillas
Sea salt, to taste
4 to 6 large eggs
1/2 cup fresh-grated Monterrey Jack cheese
1/2 cup fresh-grated cheddar cheese
Handful fresh cilantro, (chopped) for garnish
Sour cream, for garnish

Simmering the Rancheros Sauce

Preheat oven to 450 degrees. To make the sauce, add a tablespoon of oil to a cast iron or oven-proof skillet over medium heat. Add the spicy pepper, onion, and garlic, and cook for about 7 minutes until onions are softened. Pour in the can of tomatoes, then bring to a simmer. Lower the heat and simmer for 10 minutes. Stir in the black beans, and salt and pepper, to taste.

Prepping the Tortilla Strips

While the sauce is simmering, brush both sides of the corn tortillas with oil and sprinkle with a little salt. Cut into thin strips. Place on a baking sheet in a single layer and place in the preheated oven. Bake for about 3 minutes on each side, until lightly browned. Remove and set aside. (I tried making the strips before the sauce, and got so busy that I burnt my first batch. Lucky for me I always have a large bag of corn tortillas in the pantry!)

Eggs Nestled in Tomato Sauce (LOOK! There is plenty of room for two more eggs, silly!)

When the sauce has thickened, remove from the heat. Make indentations in the sauce with the back of a large spoon, and crack each egg into the wells. Return the pan to the heat and cover. Simmer gently for about 15 minutes, until the whites are partially set.

Skillet Eggs Ready for the Broiler

Turn the oven to broil. Sprinkle the grated cheese over the dish, then place the skillet under the broiler. Cook until the cheese is melted and bubbling and the eggs are cooked to your liking. This shouldn’t be more than a few minutes, unless you like hard-cooked eggs. Remove the skillet (carefully!) from the oven. Garnish with the tortilla strips and cilantro, scoop out your eggs and sauce, and serve with sour cream if you want.

Skillet Huevos Rancheros

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Chicken Enchilada Skillet

Chicken Enchilada Skillet

I’ve been keen on making one-pot meals these days. I had a hankering for enchiladas, but I sure mess up a lot of dishes in that process. I’ve done the enchilada casserole before, which does use a few less dishes, but that is still too many when you just want to throw everything into ONE dish and cook it. Yes, a slow cooker works like that, but it was 6 pm and no time for that. A few interwebz searches yielded the brainchild for the following recipe. I’ve decided to call it Chicken Enchilada Skillet, because that is exactly what it is. And you could make it with ground burger, steak, or pork too! A cheesy, filling dish that tastes like enchiladas, but made in only a skillet! Win-win.

Chicken Enchilada Skillet

1 pound boneless, skinless chicken (white or dark)
2 tablespoons olive oil
Ground black pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
3/4 cup chopped onion
3/4 cup uncooked rice
1 1/2 cups chicken broth
1 10-ounce can Rotel diced tomatoes with green chiles (off-brands are now available)
1 10-ounce can red enchilada sauce (freeze the rest if larger)
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed.
1 cup grated cheddar cheese
2.25 ounce can sliced black olives
Cilantro, diced green onions, for garnish
Sour cream and warmed tortillas, for serving

Chop the chicken into bite-size pieces, then season with the pepper, cumin, and chile powder.

Seasoned Chicken and Onions

Add the oil to a large oven-proof skillet over medium-high heat, and cook the chicken and onion until browned, about 7 minutes, stirring occasionally.

Browning the Chicken and Onions

Add the rice to the skillet and cook about 3 to 4 more minutes, stirring occasionally.

Sauteing the Rice with Chicken

Next add the chicken broth, canned tomatoes with green chiles, enchilada sauce, and corn. Heat up to a low boil, then turn down to a simmer.

Simmering the Enchilada Mixture

Cover the skillet and cook for 20 to 25 minutes, until the rice is cooked through and absorbed most of the liquid.

Enchilada Skillet Ready for Garnishes

Remove from the heat, then add the black beans. Top with the grated cheese and black olives. Put under a broiler for a few minutes until the cheese is melted. Garnish with the green onions and cilantro, and serve with sour cream and tortillas.

Chicken Enchilada Skillet

You can add the mixture to a tortilla and roll into a burrito, or just use it to dip into the enchilada skillet surprise!

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One-Pot Roasted Chicken with Spinach and Artichokes

One-Pot Roasted Chicken with Spinach and Artichokes

Well it’s about time I have a new recipe for you! I’ve been cooking all week, but cooked some of my regulars in rotation, including a nice big batch of Inside-Out Stuffed Cabbage Roll Soup and the family-favorite Garlicky Parmesan Chicken Tenders.

Today I bring you an easy one-pot meal loaded with some delicious roasted vegetables. The original recipe didn’t have any lemon or crushed red pepper flakes in it, but whenever I cook with spinach, those two ingredients sing to me! And lemon and artichoke? Why YES! I got a neutral rating from the family — but in my defense (and theirs) — when I plated dinner, both said they weren’t very hungry. They’ve both been fighting off the crud, it seems. But I found this very tasty!

One-Pot Roasted Chicken with Spinach and Artichokes
Adapted from Baked Chicken with Spinach and Artichokes at Diethood.com

1 pound chicken pieces, cut up if large
Fresh ground pepper and salt or Mrs. Dash, to taste
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1/2 small red onion, halved and thinly sliced
2 large carrots, sliced into thin rounds
2 garlic cloves, peeled and minced
1 14-ounce can quartered artichokes, rinsed and drained
1 8-ounce bag spinach
A pinch of crushed red pepper flakes
2 large lemon wedges
3/4 cup chicken broth

Sliced Carrots and Onion

Preheat oven to 425. Meanwhile prep the chicken and veggies. Season chicken with pepper and salt or Mrs. Dash. The chicken can be boneless and/or skinless or not, but if the pieces are large be sure to cut them smaller.

Heat butter and olive oil in a Dutch oven over medium high heat. Brown the chicken in the Dutch oven on both sides, about 3 to 5 minutes each side, depending on thickness. Remove from the pot and set aside, leaving the oil in the skillet.

Browning the Chicken

Reduce heat to medium, and add the onions and carrots and cook for about 5 minutes, stirring occasionally. Season with more spices if needed. At this point, add the artichokes and cook about another 5 minutes until the vegetables are almost tender, again stirring occasionally.

Sauteing the Veggies

Add the minced garlic, crushed red pepper flakes, and half the spinach. Squeeze one lemon wedge over the spinach and stir around until reduced a bit. Add the rest of the spinach and squeeze the other lemon wedge over it. Continue to cook until all the spinach wilts, stirring occasionally.

Spinach Wilted with Veggies

Remove from heat, add the broth, and nestle the chicken around the vegetables. Place in the oven uncovered and bake for 18 to 25 minutes, or until chicken is thoroughly cooked. In the last 5 minutes, bump the heat to broil to finish the roasting. Remove from oven and let stand 5 minutes. Serve over rice or noodles, if desired.

Chicken Ready to Finish in Oven

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