The Tuscan Sun Cookbook by Frances Mayes

Author:Frances Mayes [Mayes, Frances]
Language: eng
Format: epub, mobi
ISBN: 978-0-307-95386-5
Publisher: Crown Publishing Group
Published: 2012-03-12T16:00:00+00:00

SERVES 6

5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 YELLOW ONION, CHOPPED

3 CHICKEN BREASTS, HALVED, SKIN ON

1 TEASPOON SALT

½ TEASPOON PEPPER

½ CUP RED WINE

¼ CUP CHOPPED FLAT-LEAF PARSLEY

2 CUPS COOKED CHICKPEAS

2 14-OUNCE CANS WATER-PACKED ARTICHOKE HEARTS, DRAINED

½ CUP SUN-DRIED TOMATOES, SLIVERED, OR 1 CUP SLICED OVEN-ROASTED TOMATOES

¼ CUP FRESH THYME OR FRESH MARJORAM LEAVES OR 2 TABLESPOONS DRIED

½ CUP BLACK OR GREEN OLIVES, PITTED

Preheat the oven to 350°F.

Over medium-low heat, in a large, enameled ovenproof pot with a lid, heat 1 tablespoon of the olive oil. Sauté the onion, and after about 3 minutes, remove it to a medium bowl. Season the chicken breasts with the salt and pepper. Add the remaining 4 tablespoons olive oil to the pot, raise the heat to medium-high, and brown the chicken for 3 minutes per side. Add the wine, bring it quickly to a boil, and then turn the heat off immediately.

Combine the onion with the parsley, chickpeas, artichoke hearts, sun-dried tomatoes, thyme, and olives. Spread the combined vegetables over the chicken, and bake, covered, for 30 to 40 minutes, depending on the size of the pieces, turning the chicken once. Serve right from the pot or transfer to a platter.

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