Total Time
Prep 10 mins
Cook 40 mins

This was in our local newspaper. I had all the ingredients on hand, so I tried it. It was a hit! It is very tasty, and goes well with pasta and a salad.

Ingredients Nutrition


  1. Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
  2. Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
  3. Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
  4. Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
  5. Stir in parsley and olives, and serve over your pasta of choice.
Most Helpful

I made this for my husband's lunch. He didn't really care for it. He said that it had a good flavor but the chicken made it taste weird. I may try making it again without the chicken.

Nasseh May 20, 2008

This smelled heavenly while cooking and was a very easy dish to make. I used chicken thighs and breasts and eliminated the artichokes only because my husband doesn't like them. Other than that, I followed the recipe as written. I loved the way the flavors of the vinegar and spices blended together. Thanks so much for submitting this recipe.

Irish Rose September 20, 2007

Loved this recipe! I did make a few changes, mostly because of what I had available. I used boneless chicken breasts which I browned for a few minutes and removed. This cut the cooking time after adding them back to the sauce to about 10-15 minutes. I used one 14-oz can each fire roasted tomatoes and tomatoes with jalapenos. I combined 1/2 c chicken broth with 1 tablespoon cornstarch to thicken the sauce a bit. I didn't have parsley and I used kalamata olives instead of black and had feta cheese to sprinkle on the dish after serving. I served it with pasta, a salad and crunchy bread. Fantastic!

Deb from Ca September 04, 2007