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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I serve this with a salad and garlic bread. I love dinner in a dish meals and this one fits the bill. So Yummy! Ingredients:
1 whole chicken, cut into 8 pieces |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 cup extra virgin olive oil |
1 leek, cleaned and sliced |
3 garlic cloves, chopped |
1/2 cup sun-dried tomato, chopped |
3/4 cup portabella mushroom, sliced |
1 (8 ounce) jar artichoke hearts, drained |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1 cup chicken broth |
3 tablespoons cornstarch |
3 tablespoons water |
Directions:
1. Wash chicken and dry.
2. Season chicken with salt and pepper.
3. In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
4. Remove chicken from skillet and set aside.
5. Add remaining oil and sauté leeks and garlic for 3 minutes.
6. Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
7. Place the chicken back in the skillet.
8. Sprinkle basil and oregano all over the chicken.
9. Add broth and cook covered for about 30 minutes.
10. In a separate bowl mix cornstarch and water and slowly add to chicken.
11. Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
12. Plate the chicken on a serving dish and pour over sauce with vegetables.
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