French Country Chicken with Cranberries and Artichokes

Christy Rost

1 ½tablespoons olive oil
4 to 6skinless chicken thighs, rinsed and patted dry
Coarse salt and freshly ground pepper, to taste
1leek, rinsed and chopped, white part only
1/3cup red onion, diced
¼cup dried cranberries
2large cloves garlic, peeled and chopped
½cup Marsala wine
½cup chicken broth
1cup artichoke hearts, drained and cut into quarters
1sprig fresh rosemary, stemmed and chopped
Fresh rosemary sprigs, for garnish

Preheat a large skillet over medium heat, add olive oil, and swirl to coat the bottom of the pan. Season the chicken thighs with salt and pepper and transfer them, smooth side down, to the skillet. Sauté 3 minutes until the chicken is brown, then turn them over and cook 3 minutes more. Continue sautéing a total of 12 to 15 minutes, turning the meat as needed for even cooking. When fully cooked, transfer the meat to a warm platter and cover to keep it warm.

Add the leek and onion to the skillet and sauté 1 minute until they are softened. Stir in cranberries and garlic, and cook 1 minute more. Deglaze the pan with wine and chicken broth, stirring well to loosen the brown bits from the bottom of the pan. Add artichoke hearts and chopped rosemary, and cook just until the artichokes are heated through. Season the sauce with salt and pepper.

Spoon the sauce over the chicken thighs and garnish the meat with sprigs of fresh rosemary. Serve immediately.

Yield: 3 to 4 servings

Category: Poultry