Chicken Alderette
A hearty dish featuring tender chicken, colorful vegetables, and flavorful herbs, perfect for family dinners or entertaining guests with rich, savory notes and vibrant flavors.
Ingredients
- 2 lb. boneless skinless chicken breasts ⓘ
- flour ⓘ
- vegetable or olive oil ⓘ
- 1/2 c. butter ⓘ
- 1 tsp. chopped garlic ⓘ
- 1 can artichoke hearts, sliced ⓘ
- 1 can straw mushrooms ⓘ
- 1 medium red pepper
- 1 c. white wine ⓘ
- 1/3 c. fresh lemon juice ⓘ
- 2 tsp. parsley ⓘ
- salt and pepper ⓘ
- 1 roasting chicken (3 lb. or more) ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 16 small white onions, peeled ⓘ
- 12 small red potatoes ⓘ
- 3 Tbsp. butter or margarine ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 1/2 c. boiling water ⓘ
- 1 envelope instant chicken broth ⓘ
- 1 tsp. leaf basil, crumbled ⓘ
- 1 Tbsp. parsley ⓘ
- 4 to 5 red or green peppers, uncooked ⓘ
- 1 c. cooked brown rice ⓘ
- 1 c. cooked bulgur ⓘ
- 2 cloves garlic, crushed or pressed
- 1 medium onion, finely chopped ⓘ
- 1 large carrot, coarsely shredded ⓘ
Instructions
- Prepare the chicken by boning and skinning the breasts, then dredge in flour and set aside.
- Heat vegetable or olive oil in a large skillet over medium heat and brown the chicken breasts on both sides. Remove and set aside.
- In the same skillet, melt 1/2 cup of butter and add chopped garlic, cooking until fragrant.
- Add sliced artichoke hearts, canned straw mushrooms, chopped red pepper, and peeled small white onions. Cook until vegetables are tender.
- Pour in white wine and fresh lemon juice, stirring to deglaze the pan and combine flavors.
- Add chopped parsley, salt, and pepper to taste, then return chicken to the skillet. Cover and simmer until chicken is cooked through, about 20-25 minutes.
- In a separate roasting pan, prepare the roasted chicken by seasoning with salt and pepper, then roast at 375°F (190°C) for approximately 1 hour or until fully cooked.
- In the same roasting pan, add small red potatoes, peeled, and small red onions, peeled. Toss with butter or margarine, vegetable oil, boiling water, and chicken broth envelope.
- Sprinkle with crumbled leaf basil and additional parsley, then roast along with the chicken, basting occasionally, until vegetables are tender and chicken is browned.
- Cook brown rice and bulgur according to package instructions.
- In a small pan, sauté crushed garlic and chopped onion in a little oil until translucent, then add shredded carrot and cook briefly.
- Serve the chicken with the vegetable mixture, rice, and bulgur, garnished with fresh herbs.
Tips & Substitutions
For added flavor, marinate the chicken in lemon juice and garlic for a few hours before cooking. If you don't have artichoke hearts, substitute with canned mushrooms or additional peppers. You can also use chicken thighs for a juicier texture. To enhance the dish's richness, consider using a bit of white wine to deglaze the pan, as in Baked Chicken A La Mushroom Sauce.
Serving Suggestions
Serve the Chicken Alderette with a side of cooked brown rice and bulgur for a wholesome meal. Garnish with fresh parsley for brightness. Consider pairing with a simple salad or steamed vegetables to balance the richness of the dish. This recipe can also be complemented by Oven Fried Chicken Or Pork Chops With Zing for a delightful dinner spread.
Storage & Reheating
Leftover Chicken Alderette can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over low heat with a splash of water or broth to prevent drying out, covering until warmed through. Alternatively, microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Alderette contains roughly 1422 calories, with 54g protein, 262g carbohydrates, and 33g fat. It is an excellent source of vitamin C (575% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (213% of the Daily Value). Note that it is relatively high in sodium, at 2538mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator before cooking. This ensures even cooking and helps achieve the desired tenderness. If using frozen chicken, allow extra cooking time, and check for doneness with a meat thermometer.
What can I use instead of white wine?
If you prefer not to use white wine, you can substitute it with chicken broth or a mixture of vinegar and water. A splash of lemon juice can also enhance the flavor while maintaining acidity. Just be cautious with the quantities; start with less and adjust to taste.
How can I make this dish spicier?
To add some heat to Chicken Alderette, consider incorporating crushed red pepper flakes or diced jalapeños into the vegetable mixture. You can also serve it with a side of spicy sauce or hot sauce to drizzle over the chicken for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).