Are you chicken ?

Hey! This weekends been kind of busy so far, which is good. I know chicken sandwiches and chicken in general can get pretty old and boring. However, the two recipes I am showing you are awesome; these are simple and delicious ways to kick up a regular and common ingredient, in this case it's chicken.  I have a headache and am enjoying some ice cream so I will keep this post short and sweet. :) ciao for now. 

Chicken and Artichoke Fricassée with Morel Mushrooms

Ingredients:

1 1/2 lemons

12 baby artichokes

6 cups water

2 tablespoons all purpose flour plus additional for dredging

2 teaspoons salt

1 bay leaf

2 tablespoons butter

1 tablespoon olive oil

4 chicken thighs

4 chicken drumsticks

4 ounces fresh morel mushrooms

2 medium carrots, peeled, thinly sliced

2 large shallots, thinly sliced

2 tablespoons chopped fresh thyme, divided

1 garlic clove, minced

1/4 cup dry white wine

1/2 cup low-salt chicken broth

1/4 cup crème fraîche

Method:

1. Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. 
2. Tear outer leaves from 1 artichoke until only pale green leaves remain. 
3. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
4. Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
5. Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. 
6. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. 
7. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
8. Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. 
9. Transfer chicken and vegetables to platter. 
10. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. 
11. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve

Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

Ingredients:

8 boneless skinless chicken breast halves, well trimmed

2 tablespoons balsamic vinegar or red wine vinegar

1 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons minced fresh rosemary

2 red onions, cut into 1/2-inch-thick slices

8 large French bread rolls (about 4 inches long), cut in half

1/2 cup chopped drained oil-packed sun-dried tomatoes

2 bunches arugula

4 ounces light soft goat cheese

Method:

1. Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat). 
3. Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. 
4. Grill cut sides of rolls until golden brown. 
5. Spread bottom halves of rolls with chopped sun-dried tomatoes. 
6. Top with chicken breast and some grilled onions and arugula. 
7. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

Bitter mood makes bitter food! So fucking smile! :D