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Member recipe

Tomato and artichoke chicken

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Serves 6

delicious easy supper

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  • 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


    1. Rub the chicken thighs with oil and roast in a hot oven (200C/400F/Gas Mark 6 for 20 mins
    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
    3. add the tinned tomatoes, seasoning and pesto
    4. stir in the stock and wine and simmer for 20 mins. Then stir in the artichoke hearts
    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

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