This is an easy recipe and the chicken comes out deliciously moist. Simply double or triple the amounts for a dinner party.

Chicken Breasts with Artichokes

1 package frozen artichoke hearts
4 chicken breasts, boneless or with bone as preferred
2 teaspoons oregano
1 teaspoon salt
¼ teaspoon freshly ground pepper
½ chicken broth
½ cup white wine
Sprigs of Parsley

Defrost artichokes enough to separate them and place in bottom of roasting pan. Sprinkle chicken breasts with oregano, salt and pepper. Combine broth and wine and pour over chicken. Bake in a pre-heated 325 degree oven for 1 hour and 15 minutes, or until tender. Garnish with parsley or rosemary.

Bistro Potatoes

6 large red potatoes, or 3 russet potatoes, about 1 ½ pounds total, peeled
3 large cloves garlic, minced
2 large shallots, minced
¼ olive oil
1 teaspoon salt
Freshly ground pepper
½ grated Parmesan cheese

Put rack in upper third of oven. Heat oven to 450 degrees. Grease 7 inch round shallow baking dish (a pie dish also works well). Thinly slice potatoes. As sliced, put in bowl of cold water. Drain slices. Dry slices and bowl as thoroughly as possible. Transfer back to bowl. Toss slices with garlic, shallots, 3 tablespoons of oil, salt and pepper until evenly coated. Arrange slices neatly in prepared dish. Cover with foil. Bake 20 minutes. Remove foil. Press potatoes down again with spatula. Bake uncovered, 20 minutes. Sprinkle cheese evenly over potatoes. Drizzle with remaining oil. Bake until brown and crusty, about 20 minutes. Serve hot in wedges.

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6 tablespoons olive oil
2 lbs. boneless chicken breast, in 1 inch pieces
¼ lb. chorizo or Italian sausage, in 1 inch pieces
½ lb. medium shrimp, shelled, deveined
1 pepper (green or red), coarsely chopped
2 carrots and/or zucchini, chopped (optional)
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, skinned and chopped or ½ 14 oz. can diced tomatoes
3 teaspoons paprika
¼ teaspoon saffron
2 cups uncooked short grain rice
5 tablespoons chopped parsley
1 bay leaf, crumbled
3 ½ cups chicken broth
1 teaspoon lemon juice
½ cup dry white wine
salt and pepper to taste
1 cup petite peas

In 10-14 inch paella pan or large heavy oven-proof skillet heat oil. Saute sausage over medium heat 5 minutes. Add chicken. Cook additional 5 minutes, stirring, until chicken is golden. Remove chicken and sausage to warm bowl. Add shrimp to pan. Saute 3 minutes or until shrimp is barely pink. Remove to warm bowl.

Add peppers, onion, garlic and any other vegetables to pan. Saute 2-3 minutes. Stir in tomatoes. Cook 10 minutes over low heat. Add paprika, saffron, and rice. Stir to coat rice well with oil. Add parsley and bay leaf.

Bring chicken broth to a boil. Add to rice mixture. Stir. Add lemon juice, wine, salt and pepper. Stir in peas. Bring to boil over medium heat. Cook uncovered 6-8 minutes, stirring occasionally.

Add chicken, sausage, and shrimp. Bake uncovered in preheated 325 degree oven 15 minutes. More broth may be added if mixture seems too dry. Remove from oven and cover lightly. Let stand for 10 minutes before serving.

Garnish with lemon wedges and parsley. Serves 6.

If you’re making this for a party, try our White Sangria recipe, as well.

White Sangria

2 medium oranges, sliced and seeded
1 large lemon, sliced and seeded
1 large lime, sliced and seeded
1 cup Grand Marnier
½ cup sugar
2 bottles dry white wine, chilled (not expensive)
1 quart club soda

One day before party: cover fruit in the Grand Marnier in a Tupperware container and refrigerate overnight.

On the day of the party, pour fruit and alcohol mixture into a large pitcher. Mix in sugar. Add cold wine and soda.

Makes 12 servings.

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