CHICKEN TOSCANA

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Chicken Toscana image

On a trip to Tuscany, we stopped at a small, hilltop village for lunch. Dining outside in the warm, golden fall air, we asked our server to bring us whatever the kitchen recommend. "I'll bring you my family's meal," our charming host said. He produced a dish so simple, yet so delicious, I wrote down the ingredients to try when I...

Provided by Candace Karu

Categories     Chicken

Time 55m

Number Of Ingredients 5

1 1/2-2 lb chicken thighs, skinless and boneless
1 can(s) artichoke hearts, canned (quartered, water packed)
10 - 12 large spanish olives stuffed with pimento (halved)
1 c white wine (or chicken broth)
salt and pepper to taste

Steps:

  • 1. Preheat oven to 350ยบ. Place chicken in a 3 quart casserole dish.
  • 2. Drain artichoke hearts and place them on top of the chicken.
  • 3. Cut olives in half and toss them on top of the artichokes.
  • 4. Add white wine and season to taste.
  • 5. Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.

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