Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
3 small red or white potatoes
1 1/2 tablespoons olive oil
1/2 red onion
4 frozen artichoke hearts, thawed
1 large clove garlic, minced
1/2 cup low-sodium chicken broth
4 pitted oil cured black olives, each cut in half
Salt and pepper, to taste
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley
2 boneless skinless chicken thighs, cut into 2 inch pieces, about 1/3 pound
Parboil potatoes in salted water until tender; set aside. When cool, cut into 1 1/2-inch pieces. (You may want to double the potatoes for use in another recipe.) Sprinkle chicken pieces with salt and pepper. Heat olive oil in sa saute pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside.
To remaining oil in the pan, add onion and saute over medium heat for 5 minutes. Return chicken to onions in pan, add artichoke hearts, garlic, and stock. Bring to a simmer, cover pand and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and loves and heat through. Season with salt, pepper and lemon juice to taste. Sprinkle with chopped parsley.
nutritional information per serving:
Fat: 35 g
Cholesterol: 100 mg
Sodium: 878 mg
Carbohydrates: 46 g
Fiber: 4 g
Protein: 34 g
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photo credit: United States Potato Board
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