Yield: 3 servings
|28 ounces||Can Whole Tomatoes|
|9 ounces||Box Frozen Artichoke Hearts; thawed|
|½ cup||Dry White Wine|
|½ cup||Reserved Tomato Juice|
|1 teaspoon||Dried Tarragon|
|¼ teaspoon||Ground Pepper|
|2 teaspoons||Lemon Zest; grated|
|2 tablespoons||Parsley; chopped|
Drain the tomatoes and reserve ½ cup juice. Slit open the tomatoes and pick out the seeds, drain the juices and finely chop the flesh.
Combine the tomatoes with the artichoke hearts in a large skillet and place over moderate heat. Add the wine and reserved tomato juice and bring to a boil. Stir in the tarragon,salt and pepper.
Arrange the chicken legs in a single layer on top of the tomatoes and artichokes. Cover and simmer about 25 minutes, or until the chicken is no longer pink at the bone when slashed. Stir in the lemon zest.
Arrange the chicken on a platter, spoon the sauce over and sprinkle with the parsley.
Per Serving: 242 calories, 30 g protein, 17 g carbohydrate, 5 g fat, 1 g saturated fat, 96 mg cholesterol, 833 mg sodium, 9 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA