Artichoke And Tomato Chicken
Ingredients
28-oz. can whole tomatoes
9-oz. box frozen artichoke hearts; thawed
1/2 C. dry white wine
1/2 C. reserved tomato juice
1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. ground pepper
6 chicken legs
2 tsp. lemon zest; grated
2 Tbsp. parsley; chopped
Cooking Instructions
Drain the tomatoes and reserve 1/2 C. juice. Slit open the tomatoes and pick out the seeds, drain the juices and finely chop the flesh. Combine the tomatoes with the artichoke hearts in a large skillet and place over moderate heat. Add the wine and reserved tomato juice and bring to a boil. Stir in the tarragon, salt and pepper. Arrange the chicken legs in a single layer on top of the tomatoes and artichokes. Cover and simmer for about 25 minutes, or until the chicken is no longer pink at the bone when slashed. Stir in the lemon zest. Arrange the chicken on a platter, spoon the sauce over and sprinkle with the parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)