Chicken stuffed with artichokes, fennel and sundried tomatoes

Chicken stuffed with artichokes, fennel and sundried tomatoes

Kotópolo yemísto may angináres maratho kai liástres tomátes

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This was one of the modern dishes served to us for our final dinner at the Aldemar.

Ingredients

Quantity Ingredient
1/3 cup extra-virgin olive oil
1 small fennel bulb, finely sliced
8 marinated artichoke hearts, drained
1/2 cup sundried tomatoes, finely chopped
2 green onions, finely chopped
2 garlic cloves, finely chopped
1/4 cup white wine
1/2 cup grated graviera or parmesan cheese
1/4 cup mixed fresh thyme and oregano leaves, finely chopped
4 single chicken breast fillets, skin on, pounded slightly to flatten
2 cups veal or chicken stock
1 tablespoon chopped fresh sage
125g baby spinach leaves
125g cherry tomatoes

Method

  1. Preheat the oven to 180°C (160°C fan-forced). Heat a medium frying pan over a medium heat and add half of the oil. Add the fennel, artichokes, sundried tomatoes and half of the green onions and 1 garlic clove. Cook, stirring, for 1–2 minutes to soften the fennel. Add half of the wine and let it evaporate. Remove the pan from the heat and transfer the fennel mixture to a bowl. Allow the mixture to cool slightly, then stir in the graviera, thyme and oregano. Season well with salt and freshly ground black pepper.
  2. Place the fennel mixture under skin of the chicken fillets, then roll each chicken fillet to form a cylinder; tie with kitchen string to secure. Heat a medium frying pan over a medium heat, add half of the remaining oil and cook the chicken fillets on all sides until golden. Transfer to the oven and cook for 15–20 minutes, or until the chicken is cooked through.
  3. In a small saucepan, add the remaining oil, remaining green onion and remaining garlic clove and cook, stirring, until soft, then add the remaining wine along with the stock and sage. Bring to the boil, reduce the heat and simmer until reduced by half.
  4. Place another pan over a medium heat. Add a splash of oil and gently wilt the baby spinach along with the tomatoes. Place on a serving dish.
  5. Remove the chicken from the oven, remove the string, place the chicken on top of the spinach and tomatoes and drizzle with the sauce.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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