Joan Nathan’s Chicken Pandora with Sun-dried Tomatoes and Artichoke Hearts

There are many people I admire and most of them have done something lovely without fanfare or paparazzi paying attention. It is not uncommon for these people to have cooking shows on PBS. You know, like Julia Child and Joan Nathan. And since everyone writes about Julia Child, it’s about time there’s a blog post paying tribute to Joan Nathan. Or at least one of her recipes.

My Mother has been making Ms. Nathan’s Chicken Pandora for years. She first made it on December 31, 1999. Every New Year’s Eve, my parents threw an intimate gathering of 10-20 of their closest friends over to the house to celebrate the anniversary of their first date. Each year, my Mom had the tradition of cooking the cuisine from a different country. One year, it was Spanish paella, another year sushi. But to welcome in the year 2000, she made a full Kosher spread. It was magnificent. And the centerpiece of that meal was from Joan Nathan’s Jewish Cooking in America (Knopf Cooks American). And her recipes became family favorites from that moment on.

Pandora's Chicken

Joan Nathan’s Chicken Pandora with Sun-dried Tomatoes and Artichoke Hearts is one of my all-time favorites. Whenever I visit home, it is on my wish list of things my Mom might cook for me. So, here is a link to the original recipe here (NY Times) because I am a stickler for not reprinting original recipes that are so perfect I’ve not altered them in any way or you can buy her cookbook The New American Cooking, available from Amazon.com and Amazon.co.uk

This is what it looks like when my Mom makes it (team effort actually with me, Mom, and our friend Pete.

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How can I resist adding just one more photo?!

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What is your favorite ingredient in this dish? I love the tangy artichokes!

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