Greek Chicken with Artichokes

By Cathie davidson

Ingredients

• 1 TBL olive oil
• 1 whole fryer chicken
• 2 onion chopped
• 1/2 cup dry white wine
• 3 cloves garlic minced
• 2 6 oz jars marinated artichokes hearts, drained, and marinade reserved
• 3/4 cup canned low-salt chicken broth
• fresh lemon juice of 1 lemon
• 1 tsp. grated lemon peel
• 1/4 tsp dried crushed red pepper
• 3 TBL chopped fresh oregano

Preparation

Step 1

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saute chicken until browned on all sides about 10 minutes.

Remove chicken, saute onions/garlic till tender.

Deglaze pan with dry white wine.

Return chicken to skillet and add reserved marinade, broth, lemon juice, peel, and crushed red pepper.

Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes.

Uncover, stir in artichokes and 2 TBL oregano.

Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes.

Stir in 1 TBL oregano. Season with salt & pepper. Serve.