Pot of Olive Oil Broth Poached Chicken
with Artichokes and Tomatoes
To inspire you for the Jewish New Year and the Manischewitz* Cook-Off try this delicious chicken dish.
Pot of Olive Oil Broth Poached Chicken with Artichokes & Tomatoes
• 1 whole chicken, cut up
• 3 tablespoons olive oil
• 1 1/2 cups onions, diced
• 1 1/2 cups celery, diced
• 2 tablespoons garlic, chopped
• 42 oz Manischewitz® Chicken Broth (3 cans)
• 1 tablespoon fresh thyme leaves, chopped
• 2 bay leaves
• 2 cans artichoke hearts, drained and halved
• 2 whole tomatoes, chopped
• 1/4 cup fresh basil, cut into thin strips
1. In a large stock pot sear chicken skin side down in olive oil; remove.
2. In same pot, sauté onions, celery and garlic.
3. Add Manischewitz Chicken Broth, thyme and bay leaves; bring to a boil, then reduce heat
4. Add chicken.
5. Simmer 30 to 45 minutes or until chicken is fully cooked and tender, skimming off any fat or broth that comes to the surface; add water if necessary to keep chicken covered.
6. Remove chicken and set aside on serving platter.
7. Skim off any remaining fat or froth; add artichokes, tomatoes and basil; simmer briefly.
8. Serve with chicken.
Serving Suggestion: Strain 1 1/2 cups of stock and add to 1 1/2 cups of couscous for a quick side dish.
Servings per Recipe: 6
Amount Per Serving:
• Calories (kcal): 709
• Total Fat: 47g
• Cholesterol: 226mg
• Total Carbs: 24g
• Dietary Fiber: 9g
• Protein: 50g
* The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Noodles and Gefilte Fish. Today, all plant operations take place in Newark, NJ. Manischewitz continues to introduce unique, delicious, premium specialty food products such as coating crumbs, dairy-free frostings and more.