21 November, 2014
hamdard roghan badam shirin buy online 1/4 cup olive oil
2 cups of canola oil
2 boneless chicken breast cubed
2 boneless thighs cubed
3 large Idaho or russet potatoes, peeled and cut into thick wedges
Salt and freshly ground black pepper
4 large garlic cloves, minced
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts
2 tablespoons unsalted butter
Heat 2 cups of canola oil to 350 degrees F.
Make sure potatoes are rinsed and dried thoroughly. Working in batches carefully add potatoes into oil. Fry potatoes until golden and remove and let drain on paper towel.
Heat the olive oil in large pot over high heat. Working in batches, cook the chicken in the pot until golden brown. Transfer the chicken to a plate.
Add the garlic and sauté for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Over medium-heat add the fried potatoes and artichoke hearts to the pot and cover and reduce heat a bit for about 15 minutes or until artichokes are tender. Transfer the chicken mixture to a platter leaving the sauce in the pan, stir in butter, and pour sauce over the chicken mixture and serve.