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    Italian Chicken and Artichokes


    Source of Recipe


    Internet

    List of Ingredients




    4 servings

    8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed
    8 ounces boned, skinned chicken thighs, cut into 1-inch chunks
    2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch thick
    2 teaspoons olive oil
    8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and quartered
    4 cloves garlic, peeled and minced
    1/3 cup dry white wine
    1 can (15 oz.) diced tomatoes
    1 can (8 oz.) tomato sauce
    1 teaspoon dried oregano
    1 package (8 oz.) frozen artichoke hearts, thawed
    Salt and pepper

    Recipe



    1. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.

    2. In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.

    3. Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.


 

 

 


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