Neapolitan Chicken

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Preparation time:
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Difficulty: Easy - for beginners


1 whole chicken cut into sections or 2 legs, 2 wings, 2 thighs and 2 breasts
1 8 oz jar of artichoke hearts drained
1/2 cup of sun dried tomatoes chopped
3/4 cup of sliced portabella mushrooms
1 leek cleaned and sliced
3 cloves of garlic chopped
1/4 tsp of dried basil
1/4 tsp of dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 of a cup of extra virgin oil
1 cup of chicken broth
3 Tbls of corn starch
3Tbls of water


Wash chicken and dry.
Season chicken with salt and pepper
In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
Remove chicken from skillet and set aside.
Add remaining oil and sauté leeks and garlic for 3 minutes.
Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
Place the chicken back in the skillet.
Sprinkle basil and oregano all over the chicken.
Add broth and cook covered for about 30 minutes.
In a separate bowl mix cornstarch and water and slowly add to chicken
Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked
Plate the chicken on a serving dish and pour over sauce with vegetables. Mangia Italiano!!


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