Chicken hotpots with globe artichokes
You can use individual Asian-style hotpots with lids (about 15cm across by 6cm deep) for this dish, or one large casserole dish.
Ingredients
4 globe artichokes.
1 cup good-quality chicken stock, hot.
2 tbsp dry white wine.
4 sprigs thyme.
2 tbsp extra virgin olive oil.
Juice of half a lemon.
4 eschalots, peeled and quartered.
4 cloves garlic, roughly chopped.
16 small black olives.
Sea salt and freshly ground black pepper.
1 tbsp olive oil, extra.
4 single chicken breasts.
Chopped parsley, for garnish.
Method
Preheat the oven to 180C.
To prepare the artichokes: Cut the top third off each artichoke and remove 3-4 layers of woody leaves. Trim the stalk into a point. Cut into quarters lengthwise and rub any cut parts with lemon. Scoop out the hairy choke.
Place the artichokes, stock, wine, thyme, olive oil, lemon juice, eschalots and garlic in a casserole dish, or divide evenly among four hotpots. Place in the oven for 15 minutes, or until the artichokes are tender. Add the olives and season to taste.
Meanwhile, heat the olive oil in a frying pan and cook the chicken over medium heat until browned and cooked through (or char-grill the chicken). Season to taste.
Slice the chicken thickly on the diagonal and lay over the artichoke mixture. Serve immediately sprinkled with parsley.
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