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Recipe: Artichoke And Tomato Chicken
Similar Categories: Artichoke, Tomato, Chicken
Artichoke & Tomato Chicken
Yield: 3 Servings
28 oz Can Whole Tomatoes
9 oz Box Frozen Artichoke Hearts;
-Thawed
1/2 c Dry White Wine
1/2 c Reserved Tomato Juice
1 tb Dried Tarragon
1/2 ts Salt
1/4 ts Ground Pepper
6 Chicken Legs
2 ts Lemon Zest; grated
2 tb Parsley; chopped
Drain the tomatoes and reserve 1/2 cup juice. Slit open the tomatoes and
pick out the seeds, drain the juices and finely chop the flesh. Combine the
tomatoes with the artichoke hearts in a large skillet and place over
moderate heat. Add the wine and reserved tomato juice and bring to a boil.
Stir in the tarragon,salt and pepper.
Arrange the chicken legs in a single layer on top of the tomatoes and
artichokes. Cover and simmer about 25 minutes, or until the chicken is no
longer pink at the bone when slashed. Stir in the lemon zest. Arrange the
chicken on a platter, spoon the sauce over and sprinkle with the parsley.
Yield: 3 Servings
28 oz Can Whole Tomatoes
9 oz Box Frozen Artichoke Hearts;
-Thawed
1/2 c Dry White Wine
1/2 c Reserved Tomato Juice
1 tb Dried Tarragon
1/2 ts Salt
1/4 ts Ground Pepper
6 Chicken Legs
2 ts Lemon Zest; grated
2 tb Parsley; chopped
Drain the tomatoes and reserve 1/2 cup juice. Slit open the tomatoes and
pick out the seeds, drain the juices and finely chop the flesh. Combine the
tomatoes with the artichoke hearts in a large skillet and place over
moderate heat. Add the wine and reserved tomato juice and bring to a boil.
Stir in the tarragon,salt and pepper.
Arrange the chicken legs in a single layer on top of the tomatoes and
artichokes. Cover and simmer about 25 minutes, or until the chicken is no
longer pink at the bone when slashed. Stir in the lemon zest. Arrange the
chicken on a platter, spoon the sauce over and sprinkle with the parsley.
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