Congratulations to Peggy from NY!
Chicken with Artichokes, Sun-dried Tomatoes and Capers
What makes this dish great is great ingredients. We used marinated artichoke hearts from Costcoand the sundried tomatoes and capers are from Fairway Market. You can add some lemon juice to the broth/wine part, and some chopped parsely at the end if you like. We didn’t have any, so we didn’t. These are the amounts we used, but you can play around with the various ingredients to fit your taste – we love capers, but maybe you would use a little less, or cut back on the artichoke hearts, and so on.
3 chicken thighs
3 chicken legs
2-3 tbsp Canola oil
flour for dredging chicken
Salt and pepper
5 artichoke hearts, quartered
7 sun dried tomatoes, ,julienned
1/4 cup capers
1/3 cup chicken stock
1/3 cup white wine
juice of one lemon
Preheat oven to 350 degrees Fahrenheit.
Rinse chicken and pat dry. Season flour with salt and pepper in a flat bowl or plate. Dredge the chicken pieces in the flour, shaking off the excess.
Heat oil in a large oven proof skillet and brown the chicken on almost highest heat, 5 minutes per side. Put skillet in oven and bake for 20-30 mins till chicken is done. Remove chicken to a serving plate.
Pour off most of the excess fat from the skillet, place it back on the stove and add the stock, wine and lemon juice to deglaze the pan, scraping up the good bits with a spatula. Bring to a boil and cook down – it will thicken up nicely with the dregs of flour that are in the pan. Lower heat and add artichoke hearts, capers and tomatoes and cook for another minute or so. Pour over the chicken on the plate and serve.