Artichoke and tomato chicken Recipe

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Artichoke and tomato chicken

Artist:	_	Yield:	3
Categories:	Artichoke, Chicken, Entrees, Poultry, Tomatoes, Vegetables	Rating:	0
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Ingredients:

28	oz	Can Whole Tomatoes
9	oz	Box Frozen Artichoke Hearts
		-thawed
1/2	cup	Dry White Wine
1/2	cup	Reserved Tomato Juice
1	tsp	Dried Tarragon
1/2	tsp	Salt
1/4	tsp	Ground Pepper
6		Chicken Legs
2	tsp	Lemon Zest, grated
2	tbsp	Parsley, chopped

Procedures:

1	Drain the tomatoes and reserve ?cup juice.
2	Slit open the tomatoes and pick out the seeds, drain the juices and finely chop the flesh.
3	Combine the tomatoes with the artichoke hearts in a large skillet and place over moderate heat.
4	Add the wine and reserved tomato juice and bring to a boil.
5	Stir in the tarragon,salt and pepper.
6	Arrange the chicken legs in a single layer on top of the tomatoes and artichokes.
7	Cover and simmer about 25 minutes, or until the chicken is no longer pink at the bone when slashed.
8	Stir in the lemon zest.
9	Arrange the chicken on a platter, spoon the sauce over and sprinkle with the parsley.
10	Per serving: 242 calories, 30 g protein, 17 g carbohydrate, 5 g fat, 1 g saturated fat, 96 mg cholesterol, 833 mg sodium, 9 g fiber.