ingredients
- 1 1/2 teaspoons fresh oregano, chopped
- 3 tablespoons olive oil
- salt and freshly ground black pepper
- 8 boneless, skinless chicken thighs (about 1 1/4 pounds)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup soya powder
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1 package (9 ounces) frozen artichokes, thawed and drained
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 small yellow onion, chopped (about 1/2 cup)
- 1/2 pound button mushrooms, sliced
prepration
Preheat oven to 350F. Place bake mix, salt and pepper in a shallow plate. Dredge chicken in bake mix, tapping to remove any excess.
In large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
Add onion to pan and saut until softened, about 2 minutes. Add mushrooms and saut until lightly golden, about 3 more minutes. Add garlic and saut until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary and red pepper flakes and bring to a simmer.
Pour artichoke mixture over chicken, cover and bake 40 minutes, until chicken is tender and cooked through. Season with salt and pepper and stir in oregano before serving.
