CHICKEN

POT

ROAST

 

Ingredients:

 

  • 1 3.5 lb chicken, cut into pieces
  • salt and pepper
  • 2 tbsp olive oil
  • 10 pearl onions
  • 1 cup mushrooms
  • 2 cups diced canned tomatoes
  • 1 sprig thyme
  • ¼ cup sherry
  • ¼ cup sherry vinegar
  • 1/3 cup chicken stock
  • 1 14 oz can artichoke hearts, drained and quartered
  • ½ cup black olives

Directions:

 

  1. Preheat the oven to 350°F
  2. Season the chicken pieces with salt and pepper.
  3. Heat the olive oil in a large sauté pan over medium-high heat. Sauté the chicken, turning often, until golden brown.
  4. Add the pearl onions and mushrooms and cook for 2 to 3 minutes.
  5. Add the tomatoes, thyme, half the sherry, half the sherry vinegar, and the chicken stock. The liquid should come only half way up the chicken.
  6. Season with salt and pepper and place in oven with chicken skin side up. Roast for 20 to 30 minutes without turning the chicken- this will allow skin to become crispy.
  7. For the last 5 minutes, turn on the broiler, move the chicken close to the broiler, and allow it to crispen and blister.
  8. Remove from oven and skim off any excess oil. Stir in the artichoke quarters, olives and the remaining 2 tbsp sherry and sherry vinegar