I have made this recipe many times as I love a dish that can be prepared and eaten from one pot - and has left over ingredients to make into something else. It's from "Every Day in Tuscany" by Francis Mayes, the author of "Under the Tuscan Sun", and has many recipes that I like. One other favourite is Foccacio Bread. I usually make half the quantity so have artichokes and chickpeas left over. The artichokes go into a baked dip with mayonnaise and parmesan cheese, and the chickpeas become hummus with the addition of lemon juice, garlic and sour cream, all whizzed up in the blender and served with crudites and pita chips.
Pollo Con Carciofi, Pomodori E Ceci
(Chicken with Artichokes, Sun-dried Tomatoes and Chickpeas)
5 tbsps. extra virgin olive oil
1 whole chicken, cut in 8 pieces, seasoned with salt and pepper
1/2 cup red wine
1/4 cup chopped Italian parsley
1/4 cup thyme or marjoram leaves
2 cups chickpeas, cooked
1 can of artichokes, drained
1/2 cup sun-dried tomatoes
1medium onion, chopped and sautéed
Preheat oven to 350 degrees F. Heat oil in a flameproof and oven proof casserole. Saute the chicken for 3 to 5 minutes per side in oil. Do in batches if necessary. Add wine and transfer to a baking dish.
Mix the remaining ingredients, pour over the chicken, and bake, covered, for 30 to 45 minutes, depending on the size of the pieces, turning the chicken once.