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Jane’s Tuscan Chicken

Posted By Jan On March 9, 2012 @ 6:07 pm In All Recipes,Casserole,One Dish Meal,Potluck,Poultry | No Comments

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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