Meg’s Recipe


3 lbs of chicken cut up
4 tbsp of butter
1 onion coarsely chopped
1 clove of garlic minced
1 bunch of carrots scraped and cut
1 1/2 cup of cut green beans
1/2 teaspoon thyme
1 Bay Leaf
2 tomatoes peeled and diced
1 cup of chicken stock
1 package of frozen artichokes
1 tbsp of cornstarch
2 tbsp of water


  1. Sautee the chicken with salt and pepper, a few pieces at a time, with butter in a large heavy skillet until golden brown all over
  2. Drain and reserveCook onion and garlic in remaining butter
  3. Add the chicken, carrots, green beans, bay leaf, salt and pepper, tomatoes and chicken stockBring all to a boil on top of the stove
  4. Cover loosely with aluminum foil
  5. Bake in the oven for 20 minutes
  6. Add the frozen artichokes and bake at 350 degrees an additional 40 minutes, after you remove the chicken piecesPlace the skillet back on top of the stove
  7. Blend the cornstarch and butter and stir it into the sauce in the skillet
  8. Add the chicken pieces back into the skillet and simmer all for 10 minutes