TOMATO AND ARTICHOKE CHICKEN
delicious easy supper
Provided by millgreen
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Rub the chicken thighs with oil and roast in a hot oven (200C/400F/Gas Mark 6 for 20 mins
- Heat the rest of oil in a pan and fry the onions for 5-7 mins until they look transluscent. Add the finely chopped garlic and cook for a further 3 mins
- add the tinned tomatoes, seasoning and pesto
- stir in the stock and wine and simmer for 20 mins. Then stir in the artichoke hearts
- After the chicken has raosted for 20 mins pour over the sauce and cook for a further 25 mins. Reduce the heat to 180C/350F/Gas Mark 4
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