Chicken baked in tomato and artichoke sauce
12/8/2007
Ingredients
| 6 | Chicken legs, drumsticks and thighs separated |
| 3 cloves | Crushed garlic |
| 1 | Salt & freshly ground pepper |
| 2 cans | Chopped tomatoes, 400g each can |
| 425 g | Artichoke hearts, canned |
| 1 | Red pepper, thinly sliced with seeds removed |
| 2 tbsp | Fresh oregano, chopped |
Directions
- Preheat oven to 190 degC. Rub the chicken pieces all over with crushed garlic and season well with salt and pepper, then place in a casserole dish to fit in one layer.
- Pour tomatoes over chicken, then scatter with the artichokes, sliced pepper and oregano.
- Bake uncovered for 1 hour or until the juices run clear when a thin knife is inserted as far as the bone in the thickest part of the chicken's thigh. Serve chicken pieces with the resulting sauce.
Tip: I recommend serving this delicious chicken dish with mashed potatoes, pasta, steamed rice or couscous and a steamed green vegetable such as beans or broccoli.
Wine Match
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