Chicken Mediterranean

An update of an older recipe with a new photo.

INGREDIENTS

     olive oil

2        chicken breasts or 4-6 hicken thighs,
          skinless and boneless, cut to 1 inch cubes

1        medium onion, chopped

1        cup celery – about 1-2 stalks, sliced thin
4-6     cloves garlic minced
6-8     medium mushrooms, sliced (1 ½ cups
 ½      cup Guglielmo Pinot Grigio or other dry
          white table wine
     
1/2     cup Pitted Kalamata olives, cut in half
1/2     cup capers, rinsed and drained
1/4     cup sun dried tomatoes in oil, drained, chopped (see Note)
2        tablespoons Artichoke and Garlic Dip
2        tablespoons preserved (pickled) lemon – soak in water, drain & chop
            or         2 tablespoons lemon juice
1         jar (7 ounce) artichoke hearts, drained and cut in half

METHOD
In a large skillet over high heat, add 2 tablespoons olive oil and brown the chicken pieces; about 5-6 minutes. Remove and set aside the chicken pieces and lower heat to medium, Add 2 more tablespoons olive oil, the onion and celery. Simmer until the onion is translucent, about 4 to 5 minutes and add the garlic. Cook 1-2 more minutes.

Reduce heat to simmer and add the browned chicken pieces, mushrooms and white wine. Cover and simmer about 8-10 minutes. Add the olives, capers, sun dried tomatoes, Artichoke & Garlic Dip and preserved lemon; simmer another 5 minutes. If the capers or olives look “skimpy” add more. Add the artichoke hearts mix well and simmer another 1-2 minutes. This recipe produces 2 large portions as a main dish or will serve 4 to 6 people if served over cooked rice.

NOTE: If you have dry sun dried tomatoes, chop them and then let them steep in hot wine (1/2 cup)  for 10 minutes before adding them to the recipe.