Shelly's Recipe

NEAPOLITAN CHICKEN

Category: Chicken

1 whole chicken cut into sections or 2 legs, 2 wings, 2 thighs and 2 breasts
1 (8 oz) jar artichoke hearts drained
1/2 cup sun dried tomatoes chopped
3/4 cup sliced portabella mushrooms
1 leek cleaned and sliced
3 cloves garlic chopped
1/4 tsp dried basil, dried oregano, salt and pepper
1/8 cup extra virgin oil
1 cup chicken broth
3 tbsp corn starch
3 tbsp water

Wash chicken and dry. Season chicken with salt and pepper.

In a large skillet or two add around 2 tbsp oil and brown chicken on both sides. Remove chicken from skillet and set aside. Add remaining oil and saute leeks and garlic for 3 minutes. Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes. Place the chicken back in the skillet. Sprinkle basil and oregano all over the chicken. Add broth and cook covered for about 30 minutes.

In a separate bowl mix cornstarch and water and slowly add to chicken. Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked. Plate the chicken on a serving dish and pour over sauce with vegetables.