Meg’s Recipe
INGREDIENTS
3 lbs of chicken cut up
salt
pepper
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
PREPARATION
- 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
- Drain and reserveCook onion and garlic in remaining butter
- Add the chicken, carrots, green beans, bay leaf, salt and pepper, tomatoes and chicken stockBring all to a boil on top of the stove
- Cover loosely with aluminum foil
- Bake in the oven for 20 minutes
- 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
- Blend the cornstarch and butter and stir it into the sauce in the skillet
- Add the chicken pieces back into the skillet and simmer all for 10 minutes