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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cup | Artichokes, jars or cans (Marinated) | 2 | cloves | garlic minced | 2 | tablespoons | oregano sprigs | 1 1/2 | pound, raw | chicken thighs | 2 | tablespoon | olive oil | 1 | small | Red onion, thinly sliced | 2 | cup cherry tomatoes | Cherry Tomatoes | 1 3/4 | cup | beans | 1/2 | jar (5 oz) | Olives, Green Calamata, coarsely chopped | 8 | ounce | boconcini balls | 1 | dash | black pepper | 1/4 | cup | parsley, chopped | 2 | tablespoon | Bouquet Garni or MIxed herbs with Thyme/Basil/Sage/Bay leaves |
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Steps
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Sequence
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Step
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| | 1 | Marinade: drain the artichokes hearts reserving the juice. To a large bowl, add 2 tbsp. of artichoke juice, garlic, and oregano leaves. | | 2 | Cut the chicken into thirds, about 1½- inch strips. Add to the bowl. Cover with plastic wrap, and refrigerate for at least 1 hour, maximum 3 hours. | | 3 | Bake: preheat your oven to 400 F. | | 4 | Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast in a pan that is at least 13-1/2" x 11" on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 15-20 minutes. | | 5 | Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked. | | 6 | Pat the artichokes dry with a paper towel. Cut into quarters. | | 7 | Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes. | | 8 | Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through. | | 9 | To serve, add the cheese and toss gently. The heat from the pan will soften the cheese. Top with parsley and basil leaves, and drizzle with extra artichoke juice if desired. |
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