Lemon Chicken Casserole
1 Tbs. plus 1 tsp. olive oil
3 lbs. skinless chicken pieces
1 onion, coarsely chopped
2 carrots, diced
2 large potatoes, peeled and sliced
1 clove garlic, minced
1/3 cup dry white wine or chicken stock
9 ounces frozen artichoke hearts
2 Tbs. sun dry tomatoes, minced
2 tsp. lemon zest
1/4 cup lemon juice
1 tsp. mint, or 1 Tbs. fresh, chopped
Preheat oven to 375°F.
Heat oil in a heavy ovenproof skillet over high heat. Sear chicken 2 minutes per side until browned. Transfer to a platter and set aside.
Sauté onion and carrots in same skillet over medium high heat 4-5 minutes, stirring frequently, or until onion is softened.
Add potatoes and garlic and sauté 5 minutes. Stir in remaining ingredients, salt and pepper to taste and any juices accumulated from chicken.
Bring to a simmer, stirring with a wooden spoon to deglaze. Arrange chicken over vegetables.
Cover skillet and bake 20 minutes.
Remove cover, reduce heat to 350°F and bake another 15-20 minutes or until chicken is cooked throughout.
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