Chicken & Artichoke Parmigiana
Our movers have finally arrived, our stuff is moved in, so it's time for our first home cooked meal in our new home. I have been waiting WEEKS for this, and with my pots and pans now back in my possession, I am excited to get cookin'. Even though we've had a lot of fun getting settled and eating takeout on the floor of our living room, while also sleeping on the floor, being able to cook our first meal in our new space is very exciting. It honestly feels like our first at-home datenight here in Washington.
Though life in Washington has been busy, getting settled in our new house has been great. Tiring, but great. Now we are 48 hours well immersed in the hardcore unpacking stage, but prior to that it has been solely yard work. So much freaking yard work. Our backyard literally had jungle vibes when we moved in - weeds & overgrown vines & lots of other bull shit that has not exactly been the funnest thing to clean up. But when you do the whole Fixer Upper thing and "buy the worst house in the best neighborhood," an effed backyard is kind of to be expected. & we've cleaned our mess of a yard up together, so on the bright side I feel like helping to slay the backyard has earned me some street credit with the hubs. Even I have felt powerful getting in the overgrown mess with the clippers and weed-wacker. The point I am truly trying to make is that we have been working hard, so we deserve a lovely dinner to set the perfect tone for at home date-night.
This meal time go around, I am diving in to using my cast iron skillet. It was a wedding present, and one that I really have not used too often. Or at all. So when unpacking it, I was inspired and thought that it is about time me and my cast iron get to know each other. & spoiler - the big revelation in making this meal is using a cast iron skillet is the perfect instrument for a one pot meal that leads to very easy clean-up. Anyways, I decided to go with the oh so tasty Chicken Parmesan. Something I have not made in a long time, but one of my favorite things to order at a restaurant. I am making the sauce from scratch and using the best quality chicken thighs Whole Foods has to offer, and in an effort to load this recipe up with even more veggies I am adding artichokes to this dish. Artichokes are one of my favorite foods, & I had no clue frozen artichokes were even a thing. I thought my artichoke options were strictly marinated or steamed. So I gave these frozen gems a try, and they were the perfect veg for the dish.
But this is a real celebration, first home cooked meal in our new home. So I'm a going for dinner & drinks, & apps! So I also made one of my "cheat pizzas," and that is my terminology for using a French baguette as my base for a pizza/flatbread appetizer. It is a kind of genius idea when you think about it - you get to have all the deliciousness of a pizza in bruschetta form, and have it in like no time. & CHEAT PIZZAS ARE SOOOO GOOD!!! It is my go to on days when I feel like having a cheese board but don't want picking at loaded cheese board to ruin my appetite for dinner. When I'm making a cheese & charcuterie board, which remains one of my favorite things, I either need to split it with a bunch of friends or make it the base of my main meal, because I get real glutinous on the meat & cheese. Anyways, my "cheat pizza" this time had no traditional red sauce - it starts with caramelized onions spread on the bread, and then topped with roasted red peppers, mozzarella, & fresh basil. The perfect little Italian snack to get our appetites going.
But anyways, it was the perfect little number to celebrate our big move to the PNW, and dedicate a Friday night to us and good eats.
For the onion & pepper flatbread
1 small French baguette (Trader Joe's makes a demi-baguette that is ideal)
2 tbsp butter
1/2 of a yellow onion, chopped
1 jar of roasted red peppers. cut into bite size pizzas
1/2 c. shredded mozzerella
2 tbsp basil, thinly sliced
For the chicken and artichoke parm
1 lb chicken thigh
1 tbsp minced garlic
1 12 ounce bad frozen artichokes, thawed
1 28 ounce can San Marzano tomatoes
1/2 c. grated parmesan
4-5 1/4 inch sliced of mozzarella cheese
1/4 c. basil, thinly sliced
Red pepper flakes
EVOO
S&P
Start by making your snack - the flatbread. Preheat your oven to 350. Place a skillet over medium high heat. Melt the butter in the skillet. Once melted and bubbling, add in the onion. Stir to coat the onions in the butter, and cook for 5 minutes. After that time, decrease the temperature to medium low and let cook for 20 minutes, stirring every 5 minutes. After that time, the onions should be browned and tender, and perfectly caramelized. Next, split the baguette in half lengthwise. Spread the onions evenly over both halves of the baguette. Then divide the mozzarella over each half of the baguette. Top each with about 2 tbsp of the roasted red peppers. Bake in a casserole dish or baking dish for 12-15 minutes, or until the cheeses begins to bubble and brown. Remove once done, sprinkle each piece with basil and slice into bite size pieces. Snack time is here!
Either while snacking on your cheat pizzas or when your appetite is good and hungry, time to make dinner. Start by placing your cast iron skillet on medium high heat, adding 3 tbsp of EVOO to the skillet. Season both sides of the chicken thighs with a generous sprinkling of salt and pepper. Once the cast iron skillet is warm, place in your chicken thighs. Cook the chicken for 3-4 minutes on each side, so that the chicken browns but does not fully cook. Once browned, set the chicken aside on a plate.
In the same skillet, reduce the heat to medium, add in another tablespoon of EVOO and the artichokes. Cook for about 7 minutes, or until they begin to brown. Add in the garlic, and let cook another 3 minutes. Then add in the call of San Marzano tomatoes along with 1 cup of water. As they cook, crush the whole chunks of tomato by with a wooden spoon or with a potato smasher. Just smash them and break up the whole chunks into smaller pieces. Turn up the heat to medium high, sprinkle in a pinch of salt, pepper, and red pepper flakes, and let cook on this heat until the sauce begins to bubble. When the sauce bubbles, stir, reduce the heat to medium low, and add the chicken back in. Let cook for 5 minutes.
After the chicken has had a 2nd cook, sprinkle the parmesan cheese evenly over the top & distribute the mozzarella slices on top of that. Then place the skillet in the broil, and cook until the cheese begins to bubble a brown. But be mindful this happens quick, like in one to two minutes. Check on it every minute it is in there to ensure it does not become burnt.
When the broiler has done it's job and the cheese and chicken are slightly crispy, top the dish with the sliced basil as the finishing garnish. You are ready to eat!
