Tagliata Di Pollo Ai Carciofi Recipe

Prepare and marinate chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1–1.5 cm for even cooking. In a bowl combine 2 tbs olive oil, 1.5 tbs lemon juice, minced garlic, chopped rosemary, 1 tsp salt and 1/2 tsp black pepper. Rub the marinade all over the chicken, cover and refrigerate for at least 20 minutes and up to 2 hours.

Remove chicken from fridge 10 minutes before cooking to bring closer to room temperature.

Prepare aromatics and artichokes

Drain the jarred artichoke hearts well and pat dry with paper towels; quarter any large pieces. Finely slice the shallot and thinly slice the garlic clove. Zest one lemon and squeeze 1 tbs juice; rinse capers if using.

Sauté shallot and garlic

Heat 2 tbs olive oil in a large skillet over medium heat. Add the sliced shallot and cook gently, stirring, until translucent and just starting to color, about 3–4 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Cook artichokes

Add the quartered artichokes to the skillet and increase heat to medium-high. Sauté for 3–4 minutes until they pick up some color.

Deglaze and make sauce

Pour in 60 ml white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (1–2 minutes). Add 100 ml chicken stock, the lemon zest and 1 tbs lemon juice, and the capers. Simmer gently for 3–4 minutes until the sauce slightly reduces. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep the artichokes warm on low heat while you cook the chicken, or transfer to a warm plate.

Pan-sear the chicken

Heat a separate heavy skillet or grill pan over medium-high heat until hot. Add a thin film (about 1 tbs) of olive oil or a neutral oil. Place the marinated chicken breasts in the pan, presentation side down first if skin-on, and cook without moving until a deep golden crust forms, about 4–5 minutes. Flip and cook the other side 4–5 minutes more, or until an instant-read thermometer inserted into the thickest part reads 72°C (160°F) for fully cooked chicken. If breasts are thicker, finish in a 180°C (350°F) oven for 6–8 minutes.

Rest and slice

Transfer the cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice the breasts across the grain into 1 cm thick slices (tagliata style).

Combine and plate

Rewarm the artichoke pan briefly and spoon some of the sauce onto the serving platter or individual plates. If using, place the arugula or baby greens on the platter and drizzle with 1 tbs olive oil and a little lemon juice. Arrange the sliced chicken over the artichokes and sauce.

Garnish

Scatter chopped parsley over the chicken and artichokes, add shaved Parmesan if using, and serve with lemon wedges at the side. Adjust seasoning with extra salt and pepper to taste.

Serve immediately while hot.