Mediterranean Chicken

April 2015

Ingredients

• 3 lbs chicken thighs or breasts cut into serving-sized pieces
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tomato, chopped
• 1 jar marinated artichoke hearts, tough outer leaves removed
• 1/3 cup deli pitted Calamata olives, halved (to ensure no pits!)
• 2 tbsp. capers
• 1 heaping tsp. oregano
• 2 bay leaves
• 1 cup red wine
• freshly ground pepper

Instructions

1. Salt and pepper chicken and dredge in flour.
2. In oven proof skillet or pan, saute chicken in olive oil 4 mins. per side, or until golden brown in 2 or more batches.
3. Meanwhile, chop veggies.
4. Remove artichokes from jar and pour off 2/3 of oil, reserving the seasoned bottom of jar. Remove touch outer leaves.
5. Remove chicken from pan and sauté onion and garlic briefly.
6. Add all ingredients back to pan and more ground pepper.
7. Bake at 350 F uncovered for 30 to 40 minutes, stirring/basting once or more. Add a little water to make more sauce.
8. Serve with pasta or rice.
9. A good side dish is Sean’s Caesar Salad.