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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This was in our local newspaper. I had all the ingredients on hand, so I tried it. It was a hit! It is very tasty, and goes well with pasta and a salad. Ingredients:
1 tablespoon olive oil |
3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up) |
salt |
pepper |
paprika |
1 onion, chopped |
2 large garlic cloves, minced |
1 (28 ounce) can diced tomatoes, undrained |
2 tablespoons balsamic vinegar |
2 teaspoons dried italian seasoning |
1 teaspoon dried basil |
6 ounces marinated artichokes, halves |
1 small zucchini, cut into 1/2-inch pieces |
1/2 cup chopped fresh parsley |
1/2 cup black olives, pitted and halved |
Directions:
1. Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
2. Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
3. Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
4. Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
5. Stir in parsley and olives, and serve over your pasta of choice.
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