Ingredients
Scale
- 3 – 4 chicken leg quarters (or other chicken parts), skin on
- 1 small onion, chopped
- 4 – 6 cloves garlic, chopped
- 1 14-oz. jar of marinated artichoke hearts
- About 15 cherry tomatoes, cut in half
- 2 Tablespoons capers
- Juice of 1 lemon
- Several fresh basil leaves, cut in strips
- About 1 oz. feta cheese
- 2 Tablespoons water
- 2 teaspoons cornstarch
Instructions
- Sprinkle the chicken on both sides with Red Robin Seasoning (or salt) and freshly ground pepper. Set a large pan on the induction cooktop, set it at 320 (medium) and brown the chicken on both sides (about 5 – 7 minutes on each side).
- Remove chicken and drain any excess fat from the pan. Add onion and garlic and saute briefly, till the onion is tender.
- Put the chicken back in the pan. Add the artichoke hearts with all the juices from the jar, the cherry tomatoes, capers and lemon juice.
- Cover, reduce the heat to 280 (medium low) and cook for 25 – 30 minutes, or until the juices run clear when the largest piece of chicken is pierced with a knife. Stir in the basil leaves.
- Using a slotted spoon, remove the chicken and veggies from the pan to a serving tray, leaving the juices in the pan. Add the feta and stir. In a small bowl, whisk together the water and cornstarch, then stir this into the hot liquid in the pan, cooking and stirring until the sauce is thickened.
- Serve with hot rice, couscous, quinoa or mashed potatoes, with some extra crumbled feta for the top and the feta sauce to drizzle over it all.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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