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Mediterranean Style Chicken

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Ingredients
  Meaty chicken pieces 3 Pound, skinned (Breasts, Thighs, And Drumsticks)
  Cooking oil 2 Tablespoon
  Canned tomatoes 4 1⁄2 Ounce (1 Can)
  Dry white wine/Chicken broth 1⁄4 Cup (4 tbs)
  Onion soup mix 3 Tablespoon
  Frozen artichoke hearts 9 Ounce (1 Package)
  Pitted ripe olives 1⁄2 Cup (8 tbs), halved
  Ground cinnamon 1⁄8 Teaspoon
  Cold water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Hot cooked rice/Hot cooked couscous 1 Cup (16 tbs)
Directions

1 Rinse chicken; pat dry with paper towels. In a 12-inch skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Drain well.
2 Stir together the undrained tomatoes, wine or broth, and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in artichoke hearts, olives, and cinnamon. Simmer, covered, 8 to 10 minutes more or until chicken is tender and no longer pink and artichoke hearts are tender. Use a slotted spoon to transfer chicken and solids to a serving platter.
3 Skim fat from broth. Combine the cold water and cornstarch; add to broth in skillet. Cook and stir until thickened and bubbly; cook 2 minutes more. Spoon over chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Ingredient: 
Chicken

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