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Chicken Thighs with Artichokes & Sun Dried Tomatoes & Sides

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Joined: Dec 14, 2005

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Posted to Thread #14153 at 2:52 pm on Mar 16, 2009

This recipe is really good. It was given to me by a friend.


Chicken Thighs with Artichokes & Sun Dried Tomatoes

8 chicken thighs
1/2 vidallia onion sliced thin
4 cloves garlic sliced thin
10 quartered, marinated artichoke hearts (undrained)
10 sun dried tomatoes packed in oil and herbs (cut in half with sissors)
1/8 tsp Greek seasoning
1/8 tsp Roasted Chicken seasoning
5 basil leaves snipped to release flavor
dash black pepper
1/2 dry white wine
2 tbsp olive oil
2 tbsp grated, imported Italian cheese

Preheat oven to 375

Rinse, and pat chicken dry with a paper towel.† Brown chicken in oil from tomatoes. Spray PAM into a baking dish.† Arrange chicken in the baking dish. Add all of the remaining ingredients on top of chicken, reserving the basil and cheese.†Cover with foil.† Cook for 40 minutes, baste and cook uncovered for 15 minutes longer. Pour off juices, skimming off the excess fat. Mix a little flour into some white wine and slowly add into the pan juices. Pour over the chicken.

Sprinkle with snipped basil and cheese just before serving.

Roasted Potatoes & Asparagus

4 white potatoes cut into eights or smaller
1/2 vidallia onion diced
2 cloves fresh garlic diced
1/8 tsp Greek seasoning *
1/8 tsp basil
1/8 tsp Italian season *
2 tbsp grated Italian cheese (imported)
2 tbsp olive oil

* I used a pinch each of dried basil, thyme, oregano, rosemary†& sage
Same oven temp as chicken

Coat the†potatoes with the oil and toss, add the remaining ingredients. Roast uncovered for an hour. Stir occasionally to prevent sticking.† Sprinkle with more cheese before serving.

1 15 oz can green giant asparagus spears (drained) or 1 lb fresh asparagus
Drizzle with a little olive oil
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Italian cheese
dash of onion powder
dash of garlic powder

Put 1/2 half of breadcrumbs evenly in a round or oblong baking dish, sprinkle with a little olive oil and mix to moisten, layer the asparagus on top evenly, coat the the remaining bread crumb mixture and grated cheese and butter, sprinkle with onion and garlic powder. Cover with foil and bake for 1/2 hour.† If needed to coat, melt a little butter or olive oil.


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