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My mom wasn’t known for her cooking skills, but she had a few recipes that I just loved! Unfortunately, I lost her recipe that inspired this dish, but I faked it and it turned out wonderfully! This is basically chicken in a white wine reduction sauce that is place in a hollowed out bread bowl. The bread soaks up the sauce and is so delicious! You eat the chicken and tear apart the bread and have a piece with your dinner. Yummm!!!! This is a visually beautiful dish and fun to eat. It’s perfect for impressing your dinner guests!

This is a recipe you could play with. You may have your own saucy meat dish that would be good served in the bread bowl. Give it a try! In this picture, you might be able to see that I actually didn’t have a bread bowl, but I used sliced French bread. I had some bread on hand that had gotten a tiny bit stale and was starting to harden. It was perfect for this dish! The sauce soaking into the bread softened it right up and gave it a delicious flavor.

Chicken With Artichokes and Olives in a Bread Bowl

1 pound boneless, skinless chicken thighs or breasts

2 tbsp olive oil

1 cup white wine (I only had Marsala wine on hand, so I used that, but you could use your favorite white wine for cooking)

2 cups chicken broth

1 tbsp Dijon mustard

1/2 box of frozen artichoke hearts

1 – 4 oz can black olive slices, drained

2 garlic cloves, minced or pressed

Salt and pepper

1 large or 2 small sourdough rounds, cut off the top and hollow out or several slices of French or sourdough bread

Pour olive oil in a skillet and heat over medium high heat. Once pan is hot, place chicken in pan. Season with salt and pepper. Brown the meat on each side about 4-5 minutes each. Reduce the heat under your pan to medium and remove chicken from pan and place on an oven-safe plate, it can still be pink in the middle. Place chicken in a 275 degree oven to keep warm while you deglaze your pan. Pour wine and chicken broth in pan and stir to remove chicken bits from the bottom of the pan. Whisk in Dijon mustard, add artichoke hearts, olives and garlic and stir. Simmer sauce and allow to reduce. This should take about 30 minutes. Add chicken back to pan and continue to simmer and spoon sauce over chicken, so it can take on some of that wonderful flavor. Preheat oven to 350 degrees. Cook chicken another 10 minutes or so. Place your bread in an oven-safe baking pan. Transfer chicken into baking pan in the bread bowl or over bread slices and then pour sauce and all contents of your skillet over the bread, trying to cover equally so all parts of the bread will soak up sauce. Bake in the oven for about 20 minutes. Ensure your chicken is cooked through, but don’t burn your bread.