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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | clove | garlic minced | 1 | small | red onion, julienne | 1/2 | cups, sliced | green pepper | 1/2 | cup, sliced | red bell peppers | 1 | tablespoon | olive oil | 8 | thighs, bone and skin removed | chicken thigh | 2 | fliud ounces | red wine | 2 | cups | artichoke quarters, frozen (thawed) | 2 | cups | Tomatoes, Italian Style Stewed | 1 | teaspoon | thyme, dried,crushed | 1/2 | teaspoon | rosemary, dried | 1/4 | teaspoon | Red pepper, flakes | 1/4 | teaspoon | sea salt | 1/4 | teaspoon | black pepper, ground |
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Steps
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Sequence
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Step
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| | 1 | prepare all the vegetables and measure out all seasonings | | 2 | season the chicken with salt and pepper | | 3 | sear the chicken in a large skillet over med-high heat | | 4 | move the chicken to a large roasting pan | | 5 | place the olive oil, crushed red pepper flakes, galric, onions and peppers in the skillet and saute until just wilted | | 6 | pour the sauteed vegetables over the chicken | | 7 | pour the red wine and tomatoes in the skillet to deglaze the pan (scrape the bits of caramelized chicken and vegetables off) | | 8 | sprinkle the thyme and rosemary over the chicken, add the artichokes | | 9 | pour the hot red wine/ tomato mixture over the chicken | | 10 | cover with foil and bake 45 minutes | | 11 | serve with polenta or couscous |
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