Chicken With Artichokes And Sun Dried Tomatoes | There's A Cook In My Kitchen

By foodiva

Ingredients

• 2 chicken breasts on the bone, cut in half
• 6 chicken drumsticks
• 2 Tbs extra-virgin olive oil
• sea salt and black pepper
• 1 med onion, sliced
• 3 carrots, sliced
• 1 14-oz can artichoke hearts, drained, and cut in quarters
• a big handful of sun-dried tomatoes packed in oil (I used 10 large ones)
• 5 oz fresh spinach
• 1/2 cup vegetable broth

Details

Servings 5
Preparation time 5mins
Cooking time 50mins
Adapted from theresacookinmykitchen.com

Preparation

Step 1

Instructions
Preheat the oven to 425°F.
Season the chicken generously with salt and pepper
Heat the oil in a large oven-proof skillet.
Place the chicken in the hot oil and brown it on all sides.
Remove the chicken to a plate.
Add the onion, carrots, sun-dried tomatoes, and artichoke hearts to the skillet and sauté just until the veggies start to soften a bit.
Add the broth and the spinach and stir just until it starts to wilt.
Arrange the chicken in the pan with the veggies.
Place the pan in the oven and roast until the chicken is cooked through. (My chicken took 35 minutes in the oven because my white meat pieces were large and the rest was dark meat.)
Remove from oven and place the hot skillet directly on a trivet on your table -- it's beautiful! Enjoy!

Instructions