Tomato And Artichoke Chicken
This delicious chicken and artichoke dish is bursting with flavor and hearty ingredients to make a comforting meal. The tender chicken thighs are roasted to perfection and then combined with a rich tomato and pesto sauce, studded with tender artichoke hearts. The result is a savory and satisfying dish that is perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 6-12 chicken thighs depending on their size
- 2tblsp olive oil
- 3 onions skinned and finely diced
- 2 fat cloves of garlic finely diced
- 2 x 400g tins of chopped tomatoes
- 2 tsp pesto
- salt and pepper
- 285ml stock and red wine - I use half and half (140ml of both)
- contents of 1 jar of artichoke hearts preserved in olive oil (not vinegar), drained and each cut in half
Instructions
- Rub the chicken thighs with oil and roast in a hot oven (200C/400F/Gas Mark 6 for 20 mins
- Heat the rest of oil in a pan and fry the onions for 5-7 mins until they look transluscent. Add the finely chopped garlic and cook for a further 3 mins
- add the tinned tomatoes, seasoning and pesto
- stir in the stock and wine and simmer for 20 mins. Then stir in the artichoke hearts
- After the chicken has raosted for 20 mins pour over the sauce and cook for a further 25 mins. Reduce the heat to 180C/350F/Gas Mark 4
Yield
Serves 6
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