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.
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.
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!