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Ingredientes
- 1 1/2 lb meaty chicken pcs (breasts, thighs, and drumsticks), skinned
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 c. dry tomatoes (not oil-packed)
- 2 c. sliced fresh mushrooms
- 1 lrg leek, thinly sliced, or possibly 1/3 c. minced onion
- 2 clv garlic, chopped
- 1/2 tsp dry rosemary, crushed, or possibly 2 tsp. snipped fresh rosemary
- 2 Tbsp. extra virgin olive oil
- 3/4 c. chicken broth
- 1 tsp finely shredded lemon peel
- 3 Tbsp. lemon juice
- 1 x 8- or possibly 9-oz package frzn artichoke hearts
Direcciones
- 1. Rinse chicken; pat dry with paper towels. Sprinkle chicken pcs with salt and pepper. Using scissors, cut dry tomatoes into thin strips. Set aside.
- 2. In a large skillet cook mushrooms, leek or possibly onion, garlic, and dry rosemary (if using) in warm oil till leek is tender. Remove with slotted spoon; set aside. Add in chicken pcs to the skillet and cook over medium heat for 10 min, turning to brown proportionately. Add in tomatoes, leek mix, broth, lemon peel, and lemon juice to the skillet. Bring to boiling; reduce heat. Cover and simmer for 20 min.
- 3. Meanwhile, thaw artichoke hearts under cool water just sufficient to separate them. Drain. Halve any large artichokes. Add in to skillet along with fresh rosemary (if using). Return to boiling; reduce heat. Cover and simmer for 10 to 15 min or possibly till chicken is tender and no longer pink. To serve, transfer chicken and vegetables to a serving platter. If you like, garnish with lemon wedges and additional fresh rosemary.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 175 | 56% |
| Total Fat 19.57g | 24% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.16g | |
| Cholesterol 87mg | 29% |
| Sodium 304mg | 13% |
| Potassium 507mg | 14% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.34g | 1% |
| Protein 30.17g | 48% |
