Chicken with Artichokes

Using frozen artichokes in this Italian-style chicken dish makes assembling the casserole recipe convenient because the inedible parts of the vegetable are removed.



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Servings: 4
Prep Time: 20 mins
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Ingredients
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    1 1/2  pounds 
    meaty chicken pieces (breasts, thighs, and drumsticks), skinned
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    pepper
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    1/2  cup 
    dried tomatoes (not oil-packed)
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    2   cups 
    sliced fresh mushrooms
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    1   
    large leek, thinly sliced, or 1/3 cup chopped onion
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    2   
    cloves garlic, minced
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    1/2  teaspoon 
    dried rosemary, crushed, or 2 teaspoons snipped fresh rosemary
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    2   tablespoons 
    olive oil
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    3/4  cup 
    chicken broth
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    1   teaspoon 
    finely shredded lemon peel
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    3   tablespoons 
    lemon juice
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    1  8 - 9  ounce package 
    frozen artichoke hearts

Directions
1.
Rinse chicken; pat dry with paper towels. Sprinkle chicken pieces with salt and pepper. Using scissors, cut dried tomatoes into thin strips. Set aside.
2.
In a large skillet cook mushrooms, leek or onion, garlic, and dried rosemary (if using) in hot oil until leek 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, leek mixture, broth, lemon peel, and lemon juice to the skillet. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
3.
Meanwhile, thaw artichoke hearts under cold water just enough to separate them. Drain. Halve any large artichokes. Add to skillet along with fresh rosemary (if using). Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until chicken is tender and no longer pink. To serve, transfer chicken and vegetables to a serving platter. If desired, garnish with lemon wedges and additional fresh rosemary. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 286, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 3, carb. (g) 18, fiber (g) 5, pro. (g) 26, sodium (mg) 427, Vegetables () 3, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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