Main Course

Roasted Chicken With Artichokes and Olives

Makes four servings

Ingredients

• 1 medium-sized Free Range Chicken quartered or in smaller piece if you prefer
• 1 can Quartered Artichoke Hearts
• ½ cup Pitted Black Olives (Kalamata are preferred)
• 3 tablespoons Chopped Onionv
• 2 cloves Chopped Garlic
• 1 cup Chicken Broth
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Herbes de Provence
• 1 tablespoon Capers
• Extra Virgin Olive Oil
• Chopped Parsley
• Salt and Fresh Ground Pepper
• Flour

Preparation

1. Preheat oven to 400°F
2. Season chicken with salt and pepper and dust lightly with flour. Sauté with olive oil in a frying pan until golden brown on both sides. Transfer to a shallow sauce or a baking dish
3. Using the same frying pan, add one tablespoon of olive oil and sauté the onions and garlic until lightly brown. Add artichoke hearts, olives, chicken broth, balsamic vinegar, lemon jice, herbes de Provence, capers, and salt and pepper to taste
4. Bring to a light boil for 5 minutes. Ladle over the chicken, and bake in the oven for 30 to 40 minutes or until fully cooked, basting with the sauce every 10 minutes
5. Garnish with chopped parsley and serve with ALEXIA OVEN FRIES - Olive oil, Rosemary & Garlic

Cook potatoes according to the directions on the package.