CHICKEN WITH ARTICHOKES

I used to despise artichokes. Not in a million years had I ever thought of making any dishes with artichokes. I saw people putting artichokes on their salads and it makes my stomach turned. I mean….artichokes on your salad ? Yes, I know what you are thinking…I’ll be proven wrong! 🙂
So, I saw this recipe on the Better Homes and Gardens cooking book and thought at least I must give artichoke a second chance. What is the worst could possibly happen ? I don’t like it or I do like it. So, here they are and I must say this dish is delish!!!!! Will I eat artichoke again ? Yes, if it’s cooked with other things.

CHICKEN WITH ARTICHOKES

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Ingredients

  

• 1 1/2 lbs chicken pieces breasts, thighs, and drumsticks - skinned
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 cup dried tomatoes not oil-packed - cut into thin strips
• 2 cups sliced fresh mushrooms
• 1/3 cupchopped onion
• 2 cloves garlic minced
• 1/2 tsp dried rosemary crushed or 2 tsp snipped fresh rosemary
• 2 Tbsp olive oil
• 3/4 cup chicken broth
• 1 tsp finely shredded lemon peel
• 3 Tbsp lemon juice
• 1 8- or-9 oz package frozen artichoke hearts - thawed and halve any large pieces

Instructions

 

• Rinse the chicken pieces and pat them dry with paper towel. Season with salt and pepper and set aside
• In a large skillet, cook mushrooms, onion, garlic and dried rosemary in hot oil until onion is tender. Remove with slotted spoon, set aside
• Add chicken pieces to the skillet and cook over medium heat for 10 minutes, turning to brown evenly. Add tomatoes, onion mixture, broth, lemon peel, and lemon juice to the skillet. Bring to boil. Reduce heat. Cover and simmer for 20 minutes
• Add artichoke to the skillet. Return to boiling, reduce heat. Cover and simmer for 10-15 minutes or until chicken is tender and no longer pink. Turn off heat and transfer to serving platter

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