POT OF OLIVE OIL BROTH POACHED CHICKEN WITH ARTICHOKES AND TOMATOES


GREDIENTS

  • 1 whole chicken, cut up
  • 3 tablespoons olive oil
  • 1 1/2 cups onions, diced
  • 1 1/2 cups celery, diced
  • 2 tablespoons garlic, chopped
  • 42 oz Manischewitz® Chicken Broth (3 cans)
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 bay leaves
  • 2 cans artichoke hearts, drained and halved
  • 2 whole tomatoes, chopped
  • 1/4 cup fresh basil, cut into thin strips
PREPARATION:
  1. In a large stock pot sear chicken skin side down in olive oil; remove.
  2. In same pot, sauté onions, celery and garlic.
  3. Add Manischewitz® Chicken Broth, thyme and bay leaves; bring to a boil, then reduce heat and add chicken.
  4. Simmer 30 to 45 minutes or until chicken is fully cooked and tender, skimming off any fat or froth that comes to the surface; add water if necessary to keep chicken covered.
  5. Remove chicken and set aside on serving platter.
  6. Skim off any remaining fat or froth; add artichokes, tomatoes and basil; simmer briefly.
  7. Serve with chicken.

 

 

 

SOURCE

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