A friend at work was excited to share this new recipe she found and explained that she dumped it all in the crock pot. She said it turned out delicious.
When I was going to try it, I did not have enough time to put it in the crock pot, but I thought that by browning the chicken and artichokes, it would give it more depth of flavor.
I also thought it would be delicious to reduce with some dry white wine – and even though the alcohol cooks out, I didn’t want to go there since I am pregnant with baby #2!!
The original recipe calls for whole sun dried tomatoes, but when I saw there was a paste – I opted for that instead. I love the flavor they give, but I am not a big fan of their texture.
Here is my version. Enjoy!
Artichoke & Sundried Tomato Chicken
4 to 6 boneless chicken thighs
salt and fresh ground pepper, to taste
½ tablespoon dried oregano
1 jar or can of artichoke hearts, drained, ⅓ cup liquid reserved
1/4 cup chicken stock/broth
1 Tbsp sun dried tomato paste (in squeeze tube)
4 cloves garlic, minced
1/2 small onion, diced small
⅓ cup artichoke hearts liquid
3 tablespoons chopped fresh parsley