Neapolitan Chicken

Name: Neapolitan Chicken
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

14 ingredients

12 steps

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 saute 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.