Allyson Gofton - Artichoke And Mozzarella Chicken
- Publish date
- Thursday, 20 Oct 2016, 12:37PM

Whole preserved artichokes are baby artichokes, first cooked in acidulated water and then preserved under oil which may or may not be flavoured, and on occasions may be pre-char-grilled before bottling; they are delicious. Their mild flavour works well with mozzarella, green peas – especially freshly podded and steamed peas in a spring salad. Canned artichoke bases can be substituted , though in this recipe, they will need to be thickly sliced.
Recipe:
Artichoke And Sage Seasoned Pan Seared Chicken
Scented olive oil add a delicate flavour where used and this combination with sugar snap peas and new season waxy potatoes is ideal for a dinner with friends.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients:
1 whole chicken or 4 chicken pieces
4 roasted artichoke quarters
8 baby sage leaves
Freshly ground black pepper
2-3 tblsp lemon scented olive oil
Salad:
500 grams waxy potatoes, peeled and diced
150 grams sugar snap peas
4 roasted artichoke quarters, sliced
1/4 tblsp lemon scented olive oil
1 tblsp lemon juice or wine vinegar
1 tblsp chopped capers
2 tblsp sliced fresh sage leaves
Method:
- Cut the chicken in quarters if it is whole. Cut a pocket in the thickest side of the chicken breast. In the chicken leg and thigh portions, cut the bone out of the thigh portion only.
- Season the pockets with pepper and add slices of artichokes and 2 sages leaves to each portion. Secure the opening with a skewer.
- Heat the oil in an oven-proof frying pan and gently brown the chicken pieces on both sides. Transfer to a 180 degrees Celsius for 25 minutes or until just tender.
- Cook potatoes in boiling salted water until tender and drain. Blanch sugar snap peas. In a bowl toss together the potatoes, peas, artichokes, olive oil, lemon juice, capers and sage. Season well with salt and pepper.
- Serve the chicken on equal portions of salad.
Cooks Tips:
- If you do not have lemon scented olive oil use good quality olive oil. - You can buy roasted bottled artichokes in most good supermarkets. - If you are not keen on artichokes, use sundried tomatoes or red peppers.
Take your Radio, Podcasts and Music with you