Chicken & Artichoke Bake
Serves 4
1 lemon, halved
2 globe artichokes
1 tbs olive oil
1.5kg Whole Chicken, cut into 8 pieces
2 Large sweet potatoes, cut in pieces
1 red onion, cut into wedges
2 garlic cloves, finely chopped
4 large ripe tomatoes, chopped
1 cup chicken stock/broth
¼ cup oregano springs, plus extra leaves, to serve
Method
1. Preheat oven to 200C or 180C fan forced. Squeeze 1 lemon half into a large bowl of cold water. Remove artichoke stems. Cut 3cm from the top of one artichoke. Rub cut sides with remaining lemon half. Peel and discard 2 layers of outer leaves until pale leaves are exposed. Use a teaspoon to scoop out and discard furry choke from the centre of the artichoke. Place in the lemon water. Repeat with remaining artichokes.
2. Place the artichokes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain well. Cut into wedges.
3. Meanwhile, heat the oil in a large flameproof overproof pan over high heat. Cook chicken, turning, for 6 mins or until brown all over. Transfer to a plate. Cook potato and onion in the pan, turning, for 5 mins or until golden. Return chicken to pan with garlic, tomato, artichoke, stock and wine. Bring to the boil. Remove from heat. Sprinkle with oregano springs.
4. Bake for 30 mins or until chicken is cooked through and sauce thickens slightly.
Top with extra oregano leaves.
