Name: Tomato and artichoke chicken
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Mediterranean

6-12 chicken thighs depending on their size
2tblsp olive oil
3 onions skinned and finely diced
2 fat cloves of garlic finely diced
2 x 400g tins of chopped tomatoes
2 tsp pesto
salt and pepper
285ml stock and red wine - I use half and half (140ml of both)
contents of 1 jar of artichoke hearts preserved in olive oil (not vinegar), drained and each cut in half

Method

step 1
Rub the chicken thighs with oil and roast in a hot oven (200C/400F/Gas Mark 6 for 20 mins
step 2
Heat the rest of oil in a pan and fry the onions for 5-7 mins until they look transluscent. Add the finely chopped garlic and cook for a further 3 mins
step 3
add the tinned tomatoes, seasoning and pesto
step 4
stir in the stock and wine and simmer for 20 mins. Then stir in the artichoke hearts
step 5
After the chicken has raosted for 20 mins pour over the sauce and cook for a further 25 mins. Reduce the heat to 180C/350F/Gas Mark 4

Tomato and artichoke chicken