Slow Cooking Provencal Chicken with Artichokes

Provençe is an area in Southern France where “Herbs de Provence” originate from. Usually a mix of dried herbs used for meat, poultry and vegetables. The mix can consist of basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory and thyme. The portion of each herb varies dramatically depending on the maker. Artichokes are abundant in Provence and enjoyed with many dishes.

Ingredients for Provencal Artichoke Chicken

•   1 jar (28 oz) marinated artichokes in oil.
•   3 tablespoons olive oil
•   1 frying chicken cut in to 6 or 8 pieces
•   1 tablespoon herbs de Provence
•   1 teaspoon anise seeds
•   1large onion, chopped
•   8oz mushrooms, sliced
•   ¼ cup red wine vinegar or sherry wine vinegar
•   ½ cup chicken broth or water
•   6 large whole garlic cloves, peeled
•   2 bay leaves
•   Salt and freshly ground pepper to taste
•   ¼ cup chopped fresh Italian parsley (for garnish)

Directions for Provencal Artichoke Chicken

1. Sprinkle chicken with salt and pepper and herbs de Provence.
2. Heat large heavy pot or skillet with olive oil.
3. Working in batches, add chicken to skilletand brown well on all sidesabout 12 minutes per batch.
4. Transfer browned chicken and all other ingredients to VitaClayTM pot and set on Slow Cooking -Stew to cook for 2 hours or until chicken is tender. Check for seasonings and adjust.
5. Sprinkle with freshly chopped parsley, remove bay leaves and servewith roasted potatoes or nutty Carmague rice.

Makes 6 servings.

Health Note:

Artichokes provide the important minerals magnesium, chromium, manganese, potassium, phosphorus, iron and calcium.

In addition to all these important minerals, artichokes are a good source of fiber, vitamin C and folate. Artichokes are low in calories and sodium, have no fat and no cholesterol.

All this means that artichokes, as a part of a low-fat, high-fiber diet, can help reduce the risk of certain types of heart disease, cancers and birth defects.