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    Zesty Chicken Saute


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 1 Tbs. dried thyme
    • 2 tsp. grated lemon zest
    • 1 tsp. salt
    • 1/2 tsp. cracked black pepper
    • 3 lbs. of assorted chicken legs, breasts, thigh
    • 2 Tbs. olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 1 cup white wine, divided
    • 1/3 cup raisins
    • 1/4 cup sliced, pimento-stuffed green olives
    • 1/4 cup sliced black olives
    • 1 can (14oz.) artichokes, drained, rinsed and quartered


    Instructions


    1. Combine thyme,zest, salt and pepper; sprinkle over chicken. In a lg. skillet heat oil over high heat. Add chicken; cook (in batches if necessary) until browned, about 5 minutes per side.
      Remove chicken from skillet; set aside.
    2. Add onion and garlic; cook until softened, about 8 minutes. Add 3/4 cup wine, raisins, green and black olives and chicken.
    3. Reduce heat to low. Cover and simmer until chicken juices run clear when pierced with fork, about 30 minutes. Transfer chicken to serving platter; keep warm.
    4. Stir remaining wine into skillet. Add artichokes. Increase heat to high. Cook, stirring, until sauce thickens slightly, 2-3 minutes. Spoon sauce over chicken.
 

 

 

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