NEAPOLITAN CHICKEN

Neapolitan Chicken image

Provided by Sassy in da South

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 whole chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup extra virgin olive oil
1 leek, cleaned and sliced
3 garlic cloves, chopped
1/2 cup sun-dried tomato, chopped
3/4 cup portabella mushroom, sliced
1 (8 ounce) jar artichoke hearts, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons water

Steps:

Wash chicken and dry.
Season chicken with salt and pepper.
In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
Remove chicken from skillet and set aside.
Add remaining oil and sauté leeks and garlic for 3 minutes.
Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
Place the chicken back in the skillet.
Sprinkle basil and oregano all over the chicken.
Add broth and cook covered for about 30 minutes.
In a separate bowl mix cornstarch and water and slowly add to chicken.
Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
Plate the chicken on a serving dish and pour over sauce with vegetables.

Nutrition Facts : Calories 881.1, Fat 60.5, SaturatedFat 16.2, Cholesterol 243.8, Sodium 899.1, Carbohydrate 20.7, Fiber 4.7, Sugar 4.5, Protein 62.3

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