Chicken with Hearts of Artichoke

May 3, 10:43 AMHartford Cooking ExaminerDonna Breault

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What You Need:
2 tablespoons of olive oil
1 & 1/2 pounds of boneless, skinless chicken, cut into 2-inch chunks
Salt to taste
Ground black pepper to taste
4 cloves of garlic, minced
1 tablespoon of fresh oregano, chopped or (1 teaspoon dried)
1/4 teaspoon of crushed red pepper
1/4 cup of red-wine vinegar
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
1-(10 ounce) package of frozen artichoke hearts, thawed and halved
4 ounces of feta cheese, crumbled

What to Do:
STEP 1) Heat the oil in a large skillet over high heat. Season the chicken with salt and pepper; add to the skillet, and brown on all sides, about 10 minutes.

 
STEP 2) Reduce the heat to medium; add the garlic, oregano, and crushed red pepper to skillet. Cook while stirring constantly until fragrant about 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.

 
STEP 3) Add 2 cups of water to the skillet, and simmer over medium heat for 10 minutes. Add the bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.

 
STEP 4) Enjoy!