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Ingredients
- 2 Tbs. plus 2 tsp. olive oil
- 4-1/2 lbs. skinless chicken pieces
- 2 onions, coarsely chopped
- 4 carrots, diced
- 4 large potatoes, peeled and sliced
- 2 cloves garlic, minced
- 2/3 cup dry white wine or chicken stock
- 1-1/4 lbs. frozen artichoke hearts
- 1/4 cup sun dry tomatoes, minced
- 1 Tbs. plus 1 tsp. lemon zest
- 1/2 cup lemon juice
- 2 tsp. mint, or 2 Tbs. fresh, chopped
Directions
- Preheat oven to 375°F. Heat oil in a heavy ovenproof skillet over high heat. Sear chicken 2 minutes per side until browned. Transfer to a platter and set aside. Sauté onion and carrots in same skillet over medium high heat 4-5 minutes, stirring frequently, or until onion is softened. Add potatoes and garlic and sauté 5 minutes. Stir in remaining ingredients, salt and pepper to taste and any juices accumulated from chicken. Bring to a simmer, stirring with a wooden spoon to deglaze. Arrange chicken over vegetables. Cover skillet and bake 20 minutes. Remove cover, reduce heat to 350°F and bake another 15-20 minutes or until chicken is cooked throughout.
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