Neapolitan Chicken

I serve this with a salad and garlic bread. I love dinner in a dish meals and this one fits the bill. So Yummy!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  whole chicken, cut into 8 pieces
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 cup extra virgin olive oil
• 1  leek, cleaned and sliced
• 3  garlic cloves, chopped
• 1⁄2 cup sun-dried tomato, chopped
• 3⁄4 cup portabella mushroom, sliced
• 1 (8 ounce) jar artichoke hearts, drained
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1  cup chicken broth
• 3  tablespoons cornstarch
• 3  tablespoons water

Directions

1. Wash chicken and dry.
2. Season chicken with salt and pepper.
3. In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
4. Remove chicken from skillet and set aside.
5. Add remaining oil and sauté leeks and garlic for 3 minutes.
6. Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
7. Place the chicken back in the skillet.
8. Sprinkle basil and oregano all over the chicken.
9. Add broth and cook covered for about 30 minutes.
10. In a separate bowl mix cornstarch and water and slowly add to chicken.
11. Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
12. Plate the chicken on a serving dish and pour over sauce with vegetables.