Garlic Chicken with Artichokes
by Danielle Dewey
serves: 6
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Twelve cloves of garlic may sound like alot but garlic's flavor mellows as it slowly cooks. |
Ingredients: |
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12 Cloves |
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Garlic |
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1/2 Cup |
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Chopped Onion (1 Medium) |
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1 Tablespoon |
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Olive Oil |
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1 Package |
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8-9 OZ Package Frozen Artichoke Hearts |
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1 |
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Red Sweet Pepper, Cut Into Strips |
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1/2 Cup |
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Chicken Broth |
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1 Tablespoon |
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Quick-Cooking Tapioca |
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2 Teaspoons |
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Dried Rosemary, Crushed |
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1 Teaspoon |
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Finely Shredded Lemon Peel |
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1/2 Teaspoon |
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Black Pepper |
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1 1/2 Pounds |
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Skinless, Boneless Chicken Breast Halves or Thighs |
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4 Cups |
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Cooked Noodles |
Directions: |
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1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a 3 1/2- or 4-quart crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.
2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. Serve with noodles.
Page 239
Better Homes & Gardens New CookBook Limited Edition
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