Friday, June 23, 2017
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Garden to table 01-11-17

Well things are getting back to normal after the Holidays. I hope you all had a pleasant time with friends and loved ones. One of the things I look forward to each year is getting back to simpler food after all the rich goodies that have been around from Thanksgiving through Christmas. I think you will like the following recipe.

3/4 pound skinless, boneless chicken thighs

1 large onion, chopped

3 cloves garlic, minced

1 14 oz. can diced tomatoes with basil, oregano, and garlic

1/2 cup port wine or chicken broth

2 Tablespoons tomato paste

2 Tablespoons fresh lemon juice

2 bay leaves

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 9 oz. pkg. frozen artichoke hearts, thawed and coarsely chopped

8 oz. shrimp, peeled and deveined

Hot cooked orzo (follow package directions)

1/2 cup crumbled feta cheese ( optional)

Cut chicken thighs into quarters. Place onion and garlic in a 4 or 5 quart crock pot. Top with chicken thighs. In a medium bowl combine tomatoes wine or broth, tomato paste, lemon juice, bay leaves, salt and crushed red pepper. Pour mixture over chicken , cover and cook 3 to 3 & 1/2 hours.

If using low heat setting , turn to high setting, discard bay leaves. Stir in artichoke hearts and shrimp. Cover and cook 10 minutes more. Serve over hot, cooked orzo and sprinkle with feta cheese if you wish.


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