One More Thing To Do With Chicken

My mother is getting her kitchen remodeled, and her new kitchen is going to be our catering kitchen as we are going to start catering professionally later this year and I'm so psyched! We are getting all new appliances for the kitchen and her current refrigerator is going upstate so we have the challenge of getting everything out of her freezer. She had chicken breast and legs in the freezer so we had to cook it. We defrosted the chicken during the day today, and looked in my fridge to figure out how we were going to prepare the dish. Since I'm leaving in a month to go upstate for 5 months and the Bed and Breakfast is opening this weekend, my cooking days in NYC are limited as well so it's in my best interest to try to clean out my fridge too. I opened the freezer and saw frozen artichokes, and then saw frozen peas, onto the counter they went. Then in the fridge we found Carola potatoes from RSK farm (the best potatoes in the world hands down), roasted garlic and lemons and realized that we had a dish. We got some vine ripened tomatoes from the store to accompany our creation and we were on our way to a great one pot supper. We made chicken with roasted garlic, artichoke hearts, lemon, potatoes and peas in one sauce pan with balsamic glazed roasted tomatoes on the side...it was AWESOME! There is always something that can be created when trying to clean out the fridge. I encourage you to try this recipe or a variation of it the next time you need to make room in your fridge.

Ingredients
Cut up chicken legs and breast
1 onion small dice
8 cloves of roasted garlic (or regular garlic if you can't find roasted)
1 package of artichoke hearts thawed
1 lemon zested and juiced
1 cup of peas thawed
5 small potatoes diced 1 inch thick
1 tablespoon of Herbs de Provence
1 tablespoon of Paprika
1 tablespoon of Adobo seasoning
salt and fresh cracked pepper to taste
1 cup of white wine
1 cup of chicken stock
Olive oil (twice around the pan) and 1 tablespoon of butter

Preheat oven to 400 degrees F
Heat a large ovenproof skillet or sauce pan and put in olive oil and butter. Season chicken with seasoning and then brown chicken on all sides and remove from pan. Add onions and saute until translucent. Add potatoes and pan fry for about 5-7 minutes until slightly tender. Add garlic, and after 2 minutes add lemon zest and juice, then add wine and deglaze the pan (get up all of the good bits of chicken and onion drippings). Then add the chicken back to the pan and add artichokes and chicken stock and put the pan in the oven. Roast chicken in the oven until meat thermometer reads 150 degrees and then add peas. Cover with a top or foil for 10 minutes and then remove cover and roast for another 10 minutes. Check for doneness (165 degrees F for free range/free roaming chicken) and then bring to the table and serve...

Goes well with roasted tomatoes or crusty bread.