My dear friends, Jane and her husband Bill, made this dish for my husband and I one evening. She was nice enough to share the recipe. I hope you enjoy it as much as we do!
Servings: 4 (with leftovers for lunch)Prep Time: 20 minutes Cook Time: 1 and 1/2 hours or so
3 1/2 lbs. boneless, skinless chicken thighs
3 potatoes, cut in chunks (smaller will cook faster)
1 (12 oz) jar marinated artichoke hearts
1 1/2 cups mushrooms, quartered if large
1 (16 oz) can diced tomatoes
1 teaspoon oregano
1/8 teaspoon black pepper
1 to 2 cloves garlic, minced
1/2 cup dry sherry
1/2 cup black olives (optional)
Dredge chicken thighs in flour and brown in 2 Tablespoons vegetable oil. Place browned chicken in large casserole along with chunked peeled potatoes, quartered mushrooms and artichoke hearts. In bowl, combine tomatoes, oregano, garlic and black pepper. I also mix in some (or all!) of the liquid from the artichokes. Pour over chicken vegetable mixture. Cover and bake at 350 for an hour and a half or until potatoes are tender. I like to make sure that the potatoes are near the bottom of the casserole dish to be sure they become tender. Uncover and add 1/2 cup dry sherry and 1/2 cup black olives (optional) and bake an additional 10 minutes.
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