Lemon Chicken with Jerusalem Artichokes
Every 2 weeks I get a fresh veg box delivered. So on occasion I have the chance to get unusual veg that I’ve not tried before. My last box had Jerusalem Artichokes in it. That name though is a bit of a misnomer; they aren’t artichokes. They’re a root veg and have a similar texture when raw to radishes. They’re often also called Sunchokes.
So since I didn’t have a clue about using them I hit up the internet for a few ideas. In the end I came up with Lemon Chicken with Jerusalem Artichokes.
- 6 Chicken Thighs
- 2 cups Chicken Broth
- 1/8 cup Lemon Juice
- Pinch Saffron (optional)
- 4 Jerusalem artichokes (sunchokes), peeled and diced
- 1 cup Double Cream
- 1 Tbsp Herbes de Provence
- Cooked white rice (enough for 3 people)
In a large deep skillet heat 1 tbps of oil. While this is heating, sprinkle the chicken thighs with a bit of salt and pepper on each side. Once the oil is hot, place the thighs in skin side down and brown each side, turning only once. Once browned place on a plate and set aside.
Add the lemon juice and chicken stock to the pan. If you’re using the saffron, add it now also. Bring this to a boil and scrape off any stuck chicken bits from the bottom of the pan. Add the Jerusalem Artichokes and the Herbes de Provence to the mix and return the chicken to the pan with any accumulated juices.
Reduce the heat to a simmer and let cook for about 45 minutes, until the chicken is cooked through and the Jerusalem Artichokes are tender.
Now stir in the cream. It may be easier to do this if you again remove the chicken from the pan so it is easier to stir and then put it back in. Taste and adjust any seasoning and simmer for another 15 minutes.
Serve over rice.
If you don’t have any Herbes de Provence, you can use basil and thyme as a substitute. Any herb that goes with chicken will work with this recipe.