Garlic Chicken with Artichokes
Garlic Chicken with Artichokes

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, garlic chicken with artichokes. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Garlic Chicken with Artichokes is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Garlic Chicken with Artichokes is something which I’ve loved my whole life. They are nice and they look wonderful.

Slow Cooker Lemon Garlic Chicken with Artichokes Slow Cooker Lemon Garlic Chicken with Artichokes. Garlic Chicken with Artichokes Garlic Chicken with Artichokes. Rating: Unrated Be the first to rate & review!

To get started with this recipe, we have to first prepare a few ingredients. You can have garlic chicken with artichokes using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Garlic Chicken with Artichokes:
  1. Make ready 12 clove Garlic minced
  2. Prepare 1/2 cup chopped onion
  3. Get 1 tbsp olive oil
  4. Take 8 oz frozen artichoke hearts
  5. Get 1 medium red sweet pepper, cut into strips
  6. Take 1/2 cup chicken broth
  7. Make ready 1 tbsp quick cooking tapioca
  8. Make ready 2 tsp dried rosemary, crushed
  9. Get 1 tsp finely shredded lemon peel
  10. Make ready 1/2 tsp black pepper
  11. Prepare 1 1/2 lb skinless boneless chicken breast
  12. Prepare 4 cup hot cooked brown rice

Sprinkle both sides of the chicken with sumac, salt, and pepper. Transfer the chicken to a plate, skin side up and set aside. Return the pan to medium-high heat; do not wipe the pan clean. Stir in the wine, scraping up any browned bits on the bottom of the pan.

Instructions to make Garlic Chicken with Artichokes:
  1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender.
  2. In a 4 quart crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper.
  3. Add chicken; spoon some of the garlic mixture over chicken.
  4. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3.5 hours. Serve with rice.

Place olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and place in the skillet once hot. Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper.

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