Chicken with Marinated Artichoke Hearts
⅛
⅛
⅓
¼
Rinse the chicken thighs and pat dry. Remove the skin and any excess fat. Rub the salt and pepper over the chicken.
Heat 2 tablespoons of the olive oil marinade from the Marinated Artichoke Hearts in a deep-sided frying pan over medium heat. Add the chicken thighs and cook on medium heat until browned on both sides.
Drain any excess fat out of the frying pan. Add the chicken broth, tomato sauce, sugar, and the Marinated Artichoke Hearts (including the tomatoes and marinade). Cover and simmer for 15 minutes. Make sure the chicken thighs are fully cooked through. Serve with the cooked rice or pasta.
Jazzed-Up Hot Chicken Salad
When serving Easy Hot Chicken Salad (page 71) to guests, feel free to jazz it up by serving it on a bed of romaine lettuce or fresh spinach leaves. Another option is to garnish the salad with fresh fruit — Asian pears, grapes, or even tomatoes are all good choices.
Serves 1–2
Prepare the artichoke hearts a day in advance. For a one-dish meal, substitute boiled potatoes for the cooked rice. Chop the boiled potatoes into chunks and add to the frying pan during the final stages of cooking.
