Chicken with Artichoke Hearts and Avgolemono


Sometimes, you don’t really know what lurks in the depths of your freezer. I admit I’m a bit of a list-maker so I have a list of all the meats and quantities magnetized to my freezer door. But, I don’t write down the random things in there, like pesto “cubes,” walnuts, tortillas, phyllo cups, or in this case artichoke hearts.

Tom and I have been out of town a decent amount, and we’re going out of town again Saturday through Wednesday (which, as you may have guessed, translates to no blogging for me). So, rather than buying tons of groceries like I usually do, I’ve been trying to use up what’s in the freezer and my cabinets, buying some fresh produce when necessary. When I saw the artichokes, I knew they needed to be used up soon.

This Greek dish is most commonly made with lamb. And, of course I love it more with lamb because lamb is better than chicken. Duh. But “lamb” was not on my magnetized freezer list, so chicken it had to be. But no worries–this is a really tasty meal with chicken, too. It’s sort of like eating an avgolemono stew, rather than a soup, with artichokes in it. I personally prefer using a dark meat chicken for this because 1) it tastes better and 2) it holds up better to poaching/braising/etc. without drying out. We had this with a salad, and some rice to soak up all the egg-lemony goodness.

Have a great weekend and early week, all!


Chicken with Artichoke Hearts and Avgolemono

2 thoughts on “Chicken with Artichoke Hearts and Avgolemono

  1. I’ve made your recipe before, and it was delicious. I wanted to share that I did it in the crock pot today, and it was awesome! I put it all together last night (except the artichokes, egg, and lemon), cooked on low all day, and then added the lemon and egg right before eating while the rice was cooking. Such a yummy thing to come home to already cooked on a hot day.

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