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    Lemon Chicken Casserole


    Source of Recipe


    mealsforyou.com

    List of Ingredients




    * 1 Tbs. plus 1 tsp. olive oil
    * 3 lbs. skinless chicken pieces
    * 1 onion, coarsely chopped
    * 2 carrots, diced
    * 2 large potatoes, peeled and sliced
    * 1 clove garlic, minced
    * 1/3 cup dry white wine or chicken stock
    * 9 ounces frozen artichoke hearts
    * 2 Tbs. sun dry tomatoes, minced
    * 2 tsp. lemon zest
    * 1/4 cup lemon juice
    * 1 tsp. mint, or 1 Tbs. fresh, chopped

    Recipe



    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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