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Artichoke and tomato chicken
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| Artist: |
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| Categories: |
Artichoke, Chicken, Entrees, Poultry, Tomatoes, Vegetables |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 28
| oz | Can Whole Tomatoes | | 9
| oz | Box Frozen Artichoke Hearts | | | -thawed | | 1/2
| cup | Dry White Wine | | 1/2
| cup | Reserved Tomato Juice | | 1
| tsp | Dried Tarragon | | 1/2
| tsp | Salt | | 1/4
| tsp | Ground Pepper | | 6
| | Chicken Legs | | 2
| tsp | Lemon Zest, grated | | 2
| tbsp | Parsley, chopped |
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Procedures:
| 1 | Drain the tomatoes and reserve ?cup juice. | | 2 | Slit open the tomatoes and pick out the seeds, drain the juices and finely chop the flesh. | | 3 | Combine the tomatoes with the artichoke hearts in a large skillet and place over moderate heat. | | 4 | Add the wine and reserved tomato juice and bring to a boil. | | 5 | Stir in the tarragon,salt and pepper. | | 6 | Arrange the chicken legs in a single layer on top of the tomatoes and artichokes. | | 7 | Cover and simmer about 25 minutes, or until the chicken is no longer pink at the bone when slashed. | | 8 | Stir in the lemon zest. | | 9 | Arrange the chicken on a platter, spoon the sauce over and sprinkle with the parsley. | | 10 | Per serving: 242 calories, 30 g protein, 17 g carbohydrate, 5 g fat, 1 g saturated fat, 96 mg cholesterol, 833 mg sodium, 9 g fiber. |
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