Chicken with Artichokes

[Kitchen Witch]

When Uncle Frank cooked it was always something special.

Here's one of his favorites:

Starting with frozen artichoke hearts - he would place in a colander and let them defrost.

Meanwhile he'd be cleaning the chicken pieces (he?d even use the backbone which was always my favorite!) and he lightly season with salt.

A few "rounds" of olive oil into the saucepot and he'd heat it up and place the chicken pieces in; sprinkle with hot pepper flakes and cook over medium-high heat until nicely colored on all sides. For big meals he?d work in batches, placing the
"finished" ones on a platter until he was done.

Once all the chicken was nicely browned (and the excess fat was poured off) he'd add fresh garlic, cook for a minute or two then remove it from the pan and save it. He?s use just a bit of the fat in the pan for this.

Artichokes were then added to the pan and sprinkled with salt, coked for about 4 - 5 minutes, stirring and deglazing any browned bits in the bottom of the pan. Once the artichokes were dry and starting to color he would pour in a cup of dry white wine, increase the heat , stirring, for a few minutes until the wine was nearly evaporated. Remove the artichokes and set aside.

Add to the pan about 3 c. (or a large 28 oz can) crushed tomatoes - juice and all, add 2 c water; cover and bring to a boil.

Return the garlic to the pan and the chicken pieces (including any juices that may have settled in the bottom of the platter; stir to cover with sauce.

Reduce heat to a simmer; cover and cook about 40 minutes, turning chicken during that time.

Add the artichoke hearts; toss and simmer another 10 minutes.

Remove cover and continue cooking 15 to 25 minutes or more, until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning.

Serve immediately, or, for best flavor, let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. Serve hot from the pan, or from a big bowl. Sprinkle the parsley over it just before serving.