|
|
|
1 lb. boned, skinless chicken thighs (rinsed and patted dry) 2 Tbsp. all-purpose flour 1 1/2 tsp. salt 1 1/2 tsp. freshly ground pepper 2 Tbsp. olive oil 2 large garlic cloves, minced 1 Tbsp. capers, drained and minced juice and grated zest of 1 lemon 1/2 c. dry white wine 1 3/4 c. chicken broth (or stock) 1 lb. Yukon Gold potatoes, scrubbed and cut into 1/4-inch cubes 1 8-oz. pkg. frozen artichoke hearts, thawed and quartered if large 1 c. finely chopped flat-leaf parsley 1 c. pitted medium green olives lemon wedges Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour with salt and pepper. Add chicken, seal, and shake to coat. Heat oil in a large pot over medium heat. Add chicken in a single layer and cook, turning once, until browned (4-5 minutes total). Transfer to a plate. Keep heat under pot at Medium and add garlic, capers, and lemon zest. Stir just until fragrant, about 30 seconds. Add white wine and simmer, scrape up browned bits from bottom of pan, until reduced by half (about 2 minutes). Add broth, potatoes, and chicken and return to simmer. Lower heat slightly to maintain simmer, cover, and cook for 10 minutes. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced (8-10 minutes). Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot with lemon wedges on the side. Serve with crusty bread. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |