CHICKEN IN TOMATO-ARTICHOKE SAUCE

CHICKEN IN TOMATO-ARTICHOKE SAUCE image

Number Of Ingredients 14

1/2 medium onion, chopped
2 cloves garlic, minced
4 tsp. olive oil, divided
1 bell pepper, chopped
1 hefty pinch Aleppo pepper, optional
1 cup coarsely chopped artichoke hearts (frozen or canned)
1 can (16 oz.) diced tomatoes*
1 can Rotelle
1/4 cup white wine
1/2 cup chicken stock (or more wine)
salt and pepper to taste
1 tsp. dried basil, or 1 tbs. chopped fresh basil
4 boneless, skinless chicken breasts
2 tbs. chopped fresh parsley

Steps:

Start the sauce: Place a large skillet with a lid over medium-high heat. In 2 tsp. of the oil, sautÃ© the onion, garlic and bell pepper until the veggies are tender and lightly browned. Add the artichoke hearts and cook for another few minutes. Transfer the vegetables to a saucepan. Stir in the tomatoes, rotelle, wine, basil, and stock. When the sauce comes to a boil, reduce the heat to medium-low and set aside while you prepare the chicken. Grind in some black pepper, give it a taste, and add some salt if the sauce needs it. Heat the remaining 2 tsp. oil in the skillet over medium-high heat. Season the chicken well with salt and pepper. Brown the pieces well on one side; this should take about 5 minutes. Flip the chicken. Pour the sauce around and over the pieces. Cover the skillet, reduce heat to medium-low, and cook for 20-30 minutes until the chicken is cooked through and very tender. Garnish with fresh parsley and serve hot.