This is a
simple, easy recipe for a very tasty dish of Italian-style chicken that doesn’t
look as though it drowned in red sauce.
The recipe
calls for artichoke hearts. You can either use frozen hearts, which is fine,
but I use marinated artichoke hearts from Costco. Its tanginess adds
tremendously to the chicken.
Ingredients
- CHICKEN, skin on, 8-10 pieces
- OLIVE OIL, 2 tablespoons
- BUTTER, 3 tablespoons
- RED POTATOES, 5 small, unpeeled, halved
- MUSHROOMS, 8 ounces, halved
- ARTICHOKES, 8 ounces
- WHITE WINE, 3/4 cup
- CHICKEN STOCK/BROTH, 3/4 cup
- GARLIC, 3 cloves crushed and minced
- OREGANO, 1-1/2 teaspoon
- THYME, 1 teaspoon
- GARLIC SALT, to taste
- BLACK PEPPER, freshly ground, to taste
Directions
- Preheat the oven to 450°.
- Brown the skin-on chicken in the olive oil and 1 tablespoon of butter, set aside.
- Brown the potatoes, then add the mushrooms and garlic. Toss gently.
- Deglaze with the wine, then add the herbs and chicken stock. Stir for a few minutes until they are incorporated into a sauce.
- Add the chicken back into the pan, nestling the pieces into the sauce.
- Cover and bake for 20 minutes.
- Remove from the oven. Remove the chicken and potatoes and arrange on a serving dish.
- Add the artichokes to the sauce, simmer over high heat.
- Reduce the heat to low and stir in 2 tablespoons of butter to finish. Pour sauce on the chicken and potatoes.
- (Optional) Garnish with chopped parsley.
