1 ½ Pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
1/4 Teaspoon salt
1/8 Teaspoon pepper
½ Cup dried tomatoes (not oil-packed)
2 Cups sliced fresh mushrooms
1 Large leek, thinly sliced, or 1/3 cup chopped onion
2 Cloves garlic, minced
1/2 Teaspoon dried rosemary, crushed, or 2 teaspoons snipped fresh rosemary
2 Tablespoons olive oil
¾ Cup chicken broth
1 Teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 8 ounce package frozen artichoke hearts
Rinse chicken; pat dry with paper towels. Sprinkle chicken pieces with salt and pepper. Using scissors, cut dried tomatoes into thin strips. Set aside.
In a large skillet cook mushrooms, leek or onion, garlic, and dried rosemary (if using) in hot oil until leek is tender. Remove with slotted spoon; set aside. Add chicken pieces to the skillet and cook over medium heat for 10 minutes, turning to brown evenly. Add tomatoes, leek mixture, broth, lemon peel, and lemon juice to the skillet. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Meanwhile, thaw artichoke hearts under cold water just enough to separate them. Drain. Halve any large artichokes. Add to skillet along with fresh rosemary (if using). Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until chicken is tender and no longer pink. To serve, transfer chicken and vegetables to a serving platter. If desired, garnish with lemon wedges and additional fresh rosemary. Makes 4 servings.