Crispy Chicken Fillets with Braised Artichokes, Anchovy & White Beans

By: Ashley Alexander @gatherandfeast

A centerpiece dish that will steal the gold medal. Complex flavors melded together with a deliciously crisp chicken, and it only took 45 minutes to come together!

Prep Time:

15 minutes

Cook Time:

45 minutes

Servings:

Ingredients:

Crispy Chicken Fillets
3-4 chicken breast fillets (skin on)
DaVinci Extra virgin olive oil
Salt & pepper

Braised Artichokes & White Beans
2 tbs salted butter
2 tbs fresh thyme leaves
4 sprigs fresh rosemary
3 bay leaves, fresh or dried
4 garlic cloves, crushed
2 x 15oz can white beans, drained
1 jar Reese Marinated Artichoke Hearts, drained
2 cups chicken stock
Zest of half a lemon
Salt & pepper to taste

Parsley & Rosemary Salsa Verde
1 cup fresh parsley, finely chopped
2 tbs fresh rosemary leaves, finely chopped
1 tbs Reese Non Pareil Capers, rinsed & finely chopped
3-4 Reese Anchovy Flat Fillets, finely chopped
1 small garlic clove, finely grated or crushed
Zest of 1 lemon
1⁄2 cup DaVinci extra virgin olive oil
2 tbs red wine vinegar
Pinch of red pepper flakes (optional)

Directions:

CRISPY CHICKEN FILLETS:

1. Preheat your oven to 350F

2. Place a large fry pan onto medium heat and add a drizzle of olive oil. Place the chicken fillets into the pan skin side down, then sprinkle with salt and pepper.

3. Fry the chicken fillets until crispy and golden on the skin side. Turn over the fillets and cook for a further 2 minutes, then sprinkle again with salt and pepper.

4. Remove the chicken from the fry pan and place into a baking tray. Place the chicken into the oven and bake for 20-25 minutes. Once cooked, remove from the oven and set aside to rest for 5 minutes.

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BRAISED ARTICHOKES & WHITE BEANS

1. Using the same fry pan, add the butter, thyme, bay leaves, and rosemary, and stir until the butter is melted. Add the garlic and sauté on low to medium heat for 1-2 minutes.

2. Add the Reese Marinated Artichoke Hearts, the white beans, and sprinkle with salt and pepper.

3. Now add the chicken stock, and stir to combine. Simmer for 20-25 minutes.

4. Once the beans are cooked, place them into a serving plate, top with the baked chicken, some extra thyme leaves, rosemary leaves, red pepper flakes, lemon zest, a sprinkle of salt and pepper, and a drizzle of olive oil.

5. Serve with the salsa verde (method below), a crispy green salad or sauteed greens, and fresh crusty bread.

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PARSLEY & ROSEMARY SALSA VERDE

1. Add all the ingredients into a small bowl and stir to combine. Set aside in the fridge until ready to use.

* This salsa verde will store well in an airtight jar or container in the fridge for a few days.