Mediterranean Style Chicken Recipe
Ingredients
2 1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
2 tablespoons cooking oil
1 l4 1/2-ounce can tomatoes, cut up
1/4 cup dry white wine or chicken broth
3 tablespoons regular onion soup mix
1 9-ounce package frozen artichoke hearts
1/2 cup pitted ripe olives, halved
1/8 teaspoon ground cinnamon
1 tablespoon cold water
2 teaspoons cornstarch
Hot cooked couscous or hot cooked rice
Directions
1 Rinse chicken; pat dry with paper towels. In a 12-inch skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Drain well.
2 Stir together the undrained tomatoes, wine or broth, and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in artichoke hearts, olives, and cinnamon. Simmer, covered, 8 to 10 minutes more or until chicken is tender and no longer pink and artichoke hearts are tender. Use a slotted spoon to transfer chicken and solids to a serving platter.
3 Skim fat from broth. Combine the cold water and cornstarch; add to broth in skillet. Cook and stir until thickened and bubbly; cook 2 minutes more. Spoon over chicken.
2 Stir together the undrained tomatoes, wine or broth, and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in artichoke hearts, olives, and cinnamon. Simmer, covered, 8 to 10 minutes more or until chicken is tender and no longer pink and artichoke hearts are tender. Use a slotted spoon to transfer chicken and solids to a serving platter.
3 Skim fat from broth. Combine the cold water and cornstarch; add to broth in skillet. Cook and stir until thickened and bubbly; cook 2 minutes more. Spoon over chicken.