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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)