Chicken With Artichokes And Lemons
|Olive oil||25 Milliliter (2 Tablespoon)|
|Onions||3 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Dry sherry||50 Milliliter (1/4 Cup)|
|Chicken stock||375 Milliliter (1 1/2 Cups)|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried mint||1 1⁄2 Teaspoon|
|Marinated artichoke hearts||6 Ounce, drained (2 Jar)|
|Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
Cut chicken into 8 serving pieces.
In large heavy skillet, heat oil over medium high heat; brown chicken, in batches.
Transfer to plate.
Pour off all but 1 tbsp (15 mL) fat from skillet; cook onions and garlic until softened, 3 to 4 minutes.
Pour in sherry, stirring to scrape up brown bits from pan.
Add stock, bay leaves, oregano, mint and pepper.
Arrange chicken in pan in single layer.
Using sharp knife, peel lemon, removing white pith.
Slice lemon and add to pan along with olives; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Nestle artichoke hearts among chicken pieces; simmer for about 10 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced with fork.
Discard bay leaves.
Using slotted spoon, transfer chicken, lemon, artichokes and olives to warm platter.
Boil liquid over high heat for 3 to 5 minutes or until thickened slightly.
Pour over chicken; garnish with parsley.