Tuscan Chicken with Asparagus and Artichokes

Tuscan Chicken with aparagus and artichokesMy Tuscan flavored chicken is a promise that Spring has arrived or at least is in our not too distant future! Asparagus, artichokes, leeks and chives play starring roles in this yummy one pot chicken dish, served over orzo and served with a bright chard and romaine salad sprinkled with pea shoots and simply dressed in vinaigrette! Just delicious! Wonderful with a light Rosé wine.


1/4 cup extra virgin olive oil

1 pkg free range chicken parts, breast and thighs

1 leek, sliced

6-7 assorted baby bell peppers, sliced

1 tablespoon Tuscan seasoning, Victoria Gourmet is good

1 teaspoon dried oregano or 1 tablespoon fresh, chopped

Salt and pepper to taste

1/2 cup rosé wine

2 organic carrots, sliced diagonally

1/4 cup fresh chives, chopped

1/4 cup Spanish olives

1 can quartered artichoke hearts, drained

1 bunch fresh asparagus, sliced diagonally


In a large skillet, heat the oil on medium high, add the leeks, peppers, chicken,

seasonings, salt and pepper

Brown chicken

Add the wine

Add carrots and chives

Add olives and artichokes

Simmer until chicken is cooked through

Add asparagus and simmer until asparagus is crisp, tender

Serve Tuscan Chicken with Asparagus and Artichokes over cooked orzo or rice.

Meanwhile chop a bunch of chard and a head of romaine, sprinkle with fresh spring pea shoots, dress with olive oil and white wine vinegar, salad herbs, salt and pepper! A wonderful light salad to complement this chicken entrée

Serve with a crisp white wine or light rosé wine!

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