Grecian Chicken and Artichoke Casserole
Sent to us by: Bonnie
Atlanta Journal
Makes 4 servings
4 bone-in chicken thighs (about 1 1/4 lbs.), skin removed
12 large garlic cloves, peeled and smashed
1 (9 z. ) pkg frozen artichoke hearts
1 t. dried oregano
1 c low-sodium chicken broth or white wine
In a 1 1/2-2 quart microwave-safe souffle or casserole dish, arrange chicken thighs (they should fit fairly snugly in a single layer). Add garlic cloves; arrange artichoke hearts (no need to thaw) evenly over top. Sprinkle with oregano, 1/2 teaspoon salt (optional) and
freshly ground pepper. Pour in chicken broth. Cover with plastic wrap. Microwave on high for 20 min. Remove plastic; cut into meatiest part of thigh to make sure there is no pink left.