Pollo con carciofi, pomodori, e ceci, a recipe found in Every day in Tuscany by Frances May. She is the author of Under the Tuscan Sun. There’s some interesting recipes found in this novel. Serves 4. Here’s the recipe with some of my adjustments.

5 tablespoons of extra-virgin olive oil

1 whole chicken, cut into 8 pieces, seasoned with salt and pepper

1/2 cup of red wine

1/4 cup chopped Italian parsley

1/4 of thyme or marjoram leaves

2 cups of chicpeas, cooked (I used cans) but she does suggest you soak the peas overnight in water and cook with onion,celery, carrot and garlic

1 can of artichokes drained

1/2 cup sun-dried tomatoes

1 medium onion, chopped and saute

Preheat oven to 350 F

Heat oil in a flameproof and ovenproof casserole. Saute the chicken for 3 to 5 minutes per side. Add wine and transfer to baking dish. Now what I did was brown the chicken then set aside and added the onion in the same pan and cooked till soft, then I added the wine and let it reduce a bit and then added back the chicken in the pan.

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Mix the remaining ingredients and pour over the chicken and bake covered for 30 to 45 minutes, depending on the size of the chicken, turning once. I had to bake a little longer.

1 Comment on “Chicken with Artichokes, Sun-dried Tomatoes, and Chicpeas

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