Chicken Divino
Recipe: Serves 6
- 2 1/2 boneless, skinless chicken thighs, cut into 2-inch cubes
- Pinch of thyme
- Pinch of paprika
- Pinch of granulated garlic
- 1-2 bay leaf
- Pinch of sea salt
- Pinch of black pepper
- 1/4 Cup of olive oil
- 1 lb of fresh button mushrooms, sliced
- 6 Tbsp. lemon juice
- 1/2 Cup of unbleached all-purpose flour
- 2 Cups chicken stock
- 6 oz. artichoke hearts, sliced
- 1 lb. fresh local tomatoes, chopped
Directions:
Toss chicken cubes in herbs and spices. Sauté chicken in olive oil just until browned. Add mushrooms.
Cook and stir until mushrooms are softened and chicken is cooked through but not overdone. Remove
chicken and mushrooms from pan. Degrease pan and deglaze with lemon juice. Sprinkle pan with flour
and cook until brown. Add chicken stock; cook and stir until thickened. Return chicken and mushrooms
to pan. Add artichoke hearts and chopped tomatoes.
Enjoy!!
