SERVES 2 - 4
3 Tbsp. olive oil
4 - 6 lg. chicken thighs skinned
SAUCE:
2 cloves garlic finely minced
4 slices Prosciutto, cut into 1 inch pieces
1/2 lb. button mushrooms sliced
1 jar marinated artichokes quartered and adding 3 Tbsp. liquid to sauce
8 Roma or beefsteak tomatoes chopped or 1 28 oz. can diced tomatoes
1 Tbsp. capers
1/4 cup white wine
3 Tbsp. fresh lemon juice
1 Tbsp. grated lemon zest
salt and pepper
METHOD:
Saute chicken thighs in olive oil in an oven proof skillet til browned. Place skillet in a 350 degree oven for 20 minutes.
Meanwhile:
Saute prosciutto and onion til prosciutto is somewhat crisp. Don't let onions brown. Add mushrooms and saute for another 3-4 minutes. Add garlic and cook for another 1 minute.
Add all other sauce ingredients, mix well, cover and cook for 15 minutes.
When chicken has baked for 20 minutes, add the sauce, cover and bake another 20-30 minutes. Serve over pasta.
This can be cooked in a slow cooker. Saute chicken thighs as directed. Place in a slow cooker, heat all sauce ingredients to boiling and pour over the thighs.
Cook on high for 3 hours or on low 4-5 hours.
