BRAISED GREEK CHICKEN AND ARTICHOKES

It's easy to keep the Greek theme going by starting with stuffed grape
leaves, widely available at supermarkets. Accompany the chicken with
orzo and steamed baby carrots with mint. Finish with purchased cheesecake.

1 tablespoon olive oil
4 chicken breast halves with skin and bones
2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons
marinade reserved
3/4 cup canned low-salt chicken broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano

Heat oil in heavy large skillet over medium-high heat. Sprinkle
chicken with salt and pepper. Add to skillet and sauté chicken until
browned on all sides, about 10 minutes. Add 2 tablespoons reserved
marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to
low, cover and simmer until chicken is almost cooked through, about 10
minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer
until liquid is slightly reduced and chicken is cooked through, about 5
minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.



Makes 4 servings.


Bon Appétit