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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Chicken with Artichokes & Honey – The Recipe

From the Cirkus Smirkus Pie Car

On my recent visit to the circus, I enjoyed a one-of-a-kind meal, carefully prepared using local ingredients in a the quirky “pie cart” that travels with Circus Smirkus, a Vermont-based, non-profit, award-winning, international youth circus. It is my pleasure to share with you this delicious recipe, adapted by memory from the original dish by Katie Schroeder, Amity Stoddard and Jessi Lundeed, the delightful cooks who travel with Circus Smirkus, preparing nutritious meals for the troupe of young acrobats, clowns and aerialists.

Read more about my circus adventures in this recent blog post >

Now for the recipe… 

CHICKEN WITH ARTICHOKES & HONEY

Serves 4

Ingredients
1 whole chicken breast or ½ chicken breast and four chicken thighs
2 cans of quartered artichokes hearts in water
½ white onion chopped
2 cloves garlic
1 small jalapeno pepper, dried or fresh
1½ cups chicken broth
3 tablespoons of honey
1 tablespoon of olive oil
Salt and pepper to taste

For the marinade
1 cup white wine or ½ cider vinegar and the juice of 1 lemon
1 tablespoon of olive oil
1 bay leaf
½ teaspoon thyme
ÂĽ teaspoon oregano
1 garlic clove
Salt and pepper to taste 

Instructions
An hour or more before cooking, drain the liquid from the artichokes and put the quarters into a bowl with the cup of white wine, or, if you prefer, half a cup of cider vinegar and the juice of 1 lemon. Add a tablespoon of olive oil. Pat dry the chicken breast or, if you like light and dark meat, half a chicken breast and the chicken thighs. Chop the meat into one inch pieces and add to the bowl. Season the marinade in the bowl with one bay leaf, half a teaspoon of thyme, one quarter of a teaspoon of oregano, one peeled and mashed garlic clove; salt and freshly ground pepper to taste. Cover the bowl with a lid or aluminum foil to hold in the flavors. If you are leaving the chicken in the marinade for longer then an hour, put the bowl in the refrigerator.

When ready to sauté, pat the artichoke quarters and the chicken dry with paper towels. Heat the oil until it’s very hot. Turn down the heat to medium temperature and cook the onion until it’s yellow and almost translucent. Chop the garlic and the jalapeno pepper (crumble it, if dried). Add to the onions. Turn up the heat and brown the meat first and place on a plate until you’ve browned the artichokes. Reserve the marinade for later.

While the meat and vegetables are browning, heat the chicken stock with two tablespoons of honey, stirring until the honey has melted into the stock.

When the artichokes have browned, remove them to the same plate with the sautéed chicken until the final assembly. Season the chicken and artichokes with salt and pepper to taste.  Pour half a cup of marinade into the sauté pan and turn up the heat until the liquid begins to boil. Turn down the heat and add one half a cup of the stock and honey mixture. Bring the heat up, again, until the liquid boils and continue to boil the stock and marinade mixture until it has reduced by half.  You may add more of the chicken stock and honey mixture at this point, if the liquid in the pan has become too thick.  If the liquid is still too thin, add 2 teaspoons of cornstarch to the liquid in the pan and whisk until blended and smooth.

Add the chicken and artichokes to the sauce in the sauté pan. Cook in the sauce for ten minutes. Taste for flavor and add salt and pepper, if necessary. Serve with white or wild rice.

A Bientot!

Posted: 11-3-2012

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From the Cirkus Smirkus Pie Car

On my recent visit to the circus, I enjoyed a one-of-a-kind meal, carefully prepared using local ingredients in a the quirky "pie cart" that travels with Circus Smirkus, a Vermont-based, non-profit, award-winning, international youth circus. It is my pleasure to share with you this delicious recipe, adapted by memory from the original dish by Katie Schroeder, Amity Stoddard and Jessi Lundeed, the delightful cooks who travel with Circus Smirkus, preparing nutritious meals for the troupe of young acrobats, clowns and aerialists.

Read more about my circus adventures in this recent blog post >

Now for the recipe... 

CHICKEN WITH ARTICHOKES & HONEY

Serves 4

Ingredients
1 whole chicken breast or ½ chicken breast and four chicken thighs
2 cans of quartered artichokes hearts in water
½ white onion chopped
2 cloves garlic
1 small jalapeno pepper, dried or fresh
1½ cups chicken broth
3 tablespoons of honey
1 tablespoon of olive oil
Salt and pepper to taste

For the marinade
1 cup white wine or ½ cider vinegar and the juice of 1 lemon
1 tablespoon of olive oil
1 bay leaf
½ teaspoon thyme
ÂĽ teaspoon oregano
1 garlic clove
Salt and pepper to taste 

Instructions
An hour or more before cooking, drain the liquid from the artichokes and put the quarters into a bowl with the cup of white wine, or, if you prefer, half a cup of cider vinegar and the juice of 1 lemon. Add a tablespoon of olive oil. Pat dry the chicken breast or, if you like light and dark meat, half a chicken breast and the chicken thighs. Chop the meat into one inch pieces and add to the bowl. Season the marinade in the bowl with one bay leaf, half a teaspoon of thyme, one quarter of a teaspoon of oregano, one peeled and mashed garlic clove; salt and freshly ground pepper to taste. Cover the bowl with a lid or aluminum foil to hold in the flavors. If you are leaving the chicken in the marinade for longer then an hour, put the bowl in the refrigerator.

When ready to sauté, pat the artichoke quarters and the chicken dry with paper towels. Heat the oil until it’s very hot. Turn down the heat to medium temperature and cook the onion until it’s yellow and almost translucent. Chop the garlic and the jalapeno pepper (crumble it, if dried). Add to the onions. Turn up the heat and brown the meat first and place on a plate until you’ve browned the artichokes. Reserve the marinade for later.

While the meat and vegetables are browning, heat the chicken stock with two tablespoons of honey, stirring until the honey has melted into the stock.

When the artichokes have browned, remove them to the same plate with the sautéed chicken until the final assembly. Season the chicken and artichokes with salt and pepper to taste.  Pour half a cup of marinade into the sauté pan and turn up the heat until the liquid begins to boil. Turn down the heat and add one half a cup of the stock and honey mixture. Bring the heat up, again, until the liquid boils and continue to boil the stock and marinade mixture until it has reduced by half.  You may add more of the chicken stock and honey mixture at this point, if the liquid in the pan has become too thick.  If the liquid is still too thin, add 2 teaspoons of cornstarch to the liquid in the pan and whisk until blended and smooth.

Add the chicken and artichokes to the sauce in the sauté pan. Cook in the sauce for ten minutes. Taste for flavor and add salt and pepper, if necessary. Serve with white or wild rice.

A Bientot!

" ["post_title"]=> string(44) "Chicken with Artichokes & Honey - The Recipe" ["post_excerpt"]=> string(228) "On my recent visit to the circus, I enjoyed a one-of-a-kind meal, carefully prepared using local ingredients in a the quirky "pie cart" that travels with Circus Smirkus. It is my pleasure to share this delicious recipe with you!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(40) "chicken-with-artichokes-honey-the-recipe" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2013-02-12 04:08:57" ["post_modified_gmt"]=> string(19) "2013-02-12 04:08:57" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(41) "http://inthekitchenwithbronwyn.com/?p=982" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#239 (24) { ["ID"]=> int(982) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2012-11-03 01:15:03" ["post_date_gmt"]=> string(19) "2012-11-03 01:15:03" ["post_content"]=> string(5208) "

From the Cirkus Smirkus Pie Car

On my recent visit to the circus, I enjoyed a one-of-a-kind meal, carefully prepared using local ingredients in a the quirky "pie cart" that travels with Circus Smirkus, a Vermont-based, non-profit, award-winning, international youth circus. It is my pleasure to share with you this delicious recipe, adapted by memory from the original dish by Katie Schroeder, Amity Stoddard and Jessi Lundeed, the delightful cooks who travel with Circus Smirkus, preparing nutritious meals for the troupe of young acrobats, clowns and aerialists.

Read more about my circus adventures in this recent blog post >

Now for the recipe... 

CHICKEN WITH ARTICHOKES & HONEY

Serves 4

Ingredients
1 whole chicken breast or ½ chicken breast and four chicken thighs
2 cans of quartered artichokes hearts in water
½ white onion chopped
2 cloves garlic
1 small jalapeno pepper, dried or fresh
1½ cups chicken broth
3 tablespoons of honey
1 tablespoon of olive oil
Salt and pepper to taste

For the marinade
1 cup white wine or ½ cider vinegar and the juice of 1 lemon
1 tablespoon of olive oil
1 bay leaf
½ teaspoon thyme
ÂĽ teaspoon oregano
1 garlic clove
Salt and pepper to taste 

Instructions
An hour or more before cooking, drain the liquid from the artichokes and put the quarters into a bowl with the cup of white wine, or, if you prefer, half a cup of cider vinegar and the juice of 1 lemon. Add a tablespoon of olive oil. Pat dry the chicken breast or, if you like light and dark meat, half a chicken breast and the chicken thighs. Chop the meat into one inch pieces and add to the bowl. Season the marinade in the bowl with one bay leaf, half a teaspoon of thyme, one quarter of a teaspoon of oregano, one peeled and mashed garlic clove; salt and freshly ground pepper to taste. Cover the bowl with a lid or aluminum foil to hold in the flavors. If you are leaving the chicken in the marinade for longer then an hour, put the bowl in the refrigerator.

When ready to sauté, pat the artichoke quarters and the chicken dry with paper towels. Heat the oil until it’s very hot. Turn down the heat to medium temperature and cook the onion until it’s yellow and almost translucent. Chop the garlic and the jalapeno pepper (crumble it, if dried). Add to the onions. Turn up the heat and brown the meat first and place on a plate until you’ve browned the artichokes. Reserve the marinade for later.

While the meat and vegetables are browning, heat the chicken stock with two tablespoons of honey, stirring until the honey has melted into the stock.

When the artichokes have browned, remove them to the same plate with the sautéed chicken until the final assembly. Season the chicken and artichokes with salt and pepper to taste.  Pour half a cup of marinade into the sauté pan and turn up the heat until the liquid begins to boil. Turn down the heat and add one half a cup of the stock and honey mixture. Bring the heat up, again, until the liquid boils and continue to boil the stock and marinade mixture until it has reduced by half.  You may add more of the chicken stock and honey mixture at this point, if the liquid in the pan has become too thick.  If the liquid is still too thin, add 2 teaspoons of cornstarch to the liquid in the pan and whisk until blended and smooth.

Add the chicken and artichokes to the sauce in the sauté pan. Cook in the sauce for ten minutes. Taste for flavor and add salt and pepper, if necessary. Serve with white or wild rice.

A Bientot!

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From the Cirkus Smirkus Pie Car

On my recent visit to the circus, I enjoyed a one-of-a-kind meal, carefully prepared using local ingredients in a the quirky "pie cart" that travels with Circus Smirkus, a Vermont-based, non-profit, award-winning, international youth circus. It is my pleasure to share with you this delicious recipe, adapted by memory from the original dish by Katie Schroeder, Amity Stoddard and Jessi Lundeed, the delightful cooks who travel with Circus Smirkus, preparing nutritious meals for the troupe of young acrobats, clowns and aerialists.

Read more about my circus adventures in this recent blog post >

Now for the recipe... 

CHICKEN WITH ARTICHOKES & HONEY

Serves 4

Ingredients
1 whole chicken breast or ½ chicken breast and four chicken thighs
2 cans of quartered artichokes hearts in water
½ white onion chopped
2 cloves garlic
1 small jalapeno pepper, dried or fresh
1½ cups chicken broth
3 tablespoons of honey
1 tablespoon of olive oil
Salt and pepper to taste

For the marinade
1 cup white wine or ½ cider vinegar and the juice of 1 lemon
1 tablespoon of olive oil
1 bay leaf
½ teaspoon thyme
ÂĽ teaspoon oregano
1 garlic clove
Salt and pepper to taste 

Instructions
An hour or more before cooking, drain the liquid from the artichokes and put the quarters into a bowl with the cup of white wine, or, if you prefer, half a cup of cider vinegar and the juice of 1 lemon. Add a tablespoon of olive oil. Pat dry the chicken breast or, if you like light and dark meat, half a chicken breast and the chicken thighs. Chop the meat into one inch pieces and add to the bowl. Season the marinade in the bowl with one bay leaf, half a teaspoon of thyme, one quarter of a teaspoon of oregano, one peeled and mashed garlic clove; salt and freshly ground pepper to taste. Cover the bowl with a lid or aluminum foil to hold in the flavors. If you are leaving the chicken in the marinade for longer then an hour, put the bowl in the refrigerator.

When ready to sauté, pat the artichoke quarters and the chicken dry with paper towels. Heat the oil until it’s very hot. Turn down the heat to medium temperature and cook the onion until it’s yellow and almost translucent. Chop the garlic and the jalapeno pepper (crumble it, if dried). Add to the onions. Turn up the heat and brown the meat first and place on a plate until you’ve browned the artichokes. Reserve the marinade for later.

While the meat and vegetables are browning, heat the chicken stock with two tablespoons of honey, stirring until the honey has melted into the stock.

When the artichokes have browned, remove them to the same plate with the sautéed chicken until the final assembly. Season the chicken and artichokes with salt and pepper to taste.  Pour half a cup of marinade into the sauté pan and turn up the heat until the liquid begins to boil. Turn down the heat and add one half a cup of the stock and honey mixture. Bring the heat up, again, until the liquid boils and continue to boil the stock and marinade mixture until it has reduced by half.  You may add more of the chicken stock and honey mixture at this point, if the liquid in the pan has become too thick.  If the liquid is still too thin, add 2 teaspoons of cornstarch to the liquid in the pan and whisk until blended and smooth.

Add the chicken and artichokes to the sauce in the sauté pan. Cook in the sauce for ten minutes. Taste for flavor and add salt and pepper, if necessary. Serve with white or wild rice.

A Bientot!

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One Response to “Chicken with Artichokes & Honey – The Recipe”

  1. […] of hungry people everyday, but we enjoy making the meals as good and as interesting as possible.” See the recipe for Chicken with Artichokes and Honey. A Circus Smirkus […]

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