Chicken Savoyarde
Another retro chicken dish with artichoke bottoms and a white wine herb sauce. It finishes in the oven while you relax (or clean up the kitchen).
- Prep Time: 20
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Chicken
Ingredients
Scale
- Rice:
- 1/2 cup (3oz, 90gr) Basmati rice
- 1 cup (8oz 240gr) chicken broth
- Chicken:
- 2 chicken breasts – boneless, skinless, cut in half
- 1 medium onion, halved, then sliced thinly
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) dry white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
- 1 tbs Dijon-style mustard
- 1/2 cup (2oz, 60gr) Parmesan cheese
- 2 tbs cornstarch dissolved in 3 tbs chicken broth
- 4 – 5 medium artichoke bottoms, about 3″ (7.5cm) across
Instructions
- Cook rice in 1 cup broth, according to package instructions.
- Cook artichoke bottoms if needed.
- In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender.
- Add tarragon, thyme, chicken breasts and sauté until chicken starts to brown.
- Add white wine, cover and reduce heat to low. Simmer for 10 minutes.
- In a baking dish just large enough to hold everything spread the rice.
- Arrange artichoke bottoms in a single layer on top.
- Remove chicken breasts and arrange on artichokes.
- Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine.
- When simmering hard stir in cornstarch mixture and cook until thickened.
- Remove from heat; add yogurt and Parmesan.
- Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes.
- Remove and serve.
Notes
Canned artichoke bottoms are likely fully cooked, You can check by piercing with a knife – should go in easily.
The frozen ones I used need to be cooked in boiling water for 15 minutes. Check package for instructions.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 890
- Sugar: 9.9 g
- Sodium: 1607 mg
- Fat: 22.5 g
- Saturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 91.6 g
- Fiber: 22.1 g
- Protein: 68 g
- Cholesterol: 151.8 mg
Keywords: chicken, artichoke bottoms, rice, savoyarde
Find it online: https://thymeforcookingblog.com/2022/04/chicken-savoyarde/
