Mediterranean Style Chicken
|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|
|Hot cooked rice/Hot cooked couscous||1 Cup (16 tbs)|
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.