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id 813
Name Chicken with Artichokes, Sun-Dried Tomatoes & Chickpeas
Main Dish Category Main Dish
Secondary Dish Category Cooking Exchange,
Main Ingredient Chicken Breasts
Other Ingredient Artichoke Hearts
Number of People 6
List of Ingredients 5 T extra-virgin olive oil

1 yellow onion, chopped

3 chicken breasts, halved, skin on

1 tsp. salt

1/2 tsp. pepper

1/2 cup red wine

1/4 cup chopped flat-leaf parsley

2 cups cooked chickpeas

28 oz. water-packed artichoke hearts, drained

1/2 cup sun-dried tomatoes, slivered or 1 cup sliced oven-roasted tomatoes

1/4 cup fresh thyme or fresh marjoram or 2 T dried

1/2 cup black or green olives, pitted
Description Preheat oven to 350 degrees.



Over medium-low heat, in a large, enameled, ovenproof pot with a lid, heat 1 T olive oil.  Saute onion and after 3 minutes, remove to a medium bowl.  Season chicken breasts with salt and pepper.  Add remaining 4 T olive oil to the pot, raise the heat to medium-high and brown the chicken 3 minutes per side.  Add wine, bring quickly to a boil and then turn the heat off immediately.



Combine onion with parsley, chickpeas, artichoke hearts, sun-dried tomatoes, thyme and olives.  Spread the combined vegetables  over the chicken and bake, covered, for 30 to 40 minutes, depending on size of pieces, turning once.  Serve right from pot.
Time 55 minutes
Cooking Type StoveTop and Baking
Difficulty (1-5) 1
Notes I used a combination of black and green olives.
Origin AARP.com
Image