Recipe: Chicken with Potatoes and Artichokes (serves 1)

CHICKEN WITH POTATOES AND ARTICHOKES FOR ONE

3 small red or white potatoes
water
2 boneless skinless chicken thighs, cut into 2 inch pieces (about 1/3 pound)
Salt and pepper (to taste)
1 1/2 tablespoons olive oil
1/2 red onion, chopped
4 frozen artichoke hearts, thawed
1 large clove garlic minced
1/2 cup low-sodium chicken broth
4 pitted oil-cured black olives, each cut in half
1 tablespoon lemon juice
Chopped flat-leaf parsley

Parboil potatoes in salted water until tender; set aside. When cool, cut into 11/2-inch pieces. (You may want to double the potatoes for use in another recipe.)

Sprinkle chicken pieces with salt and pepper. Heat olive oil in a saute pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside.

To oil remaining in the pan add onion and saute over medium heat for 5 minutes.

Return chicken to onions in pan, add artichoke hearts, garlic, and chicken broth. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes.

Add potatoes and olives and heat through. Season with lemon juice and salt and pepper to taste. Sprinkle with chopped parsley.

Makes 1 serving
Adapted from source: Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein