Mediterranean Chicken  - fun with Chicken - again :-)

Recipe makes enough to feed 16! Go ahead and make this much and freeze what you don't use for a quick meal later.

Ingredients:

Family Pack chicken thighs (ca. 5 lbs.)

20 oz Sour Cream

1 can chicken broth

2 cans Tops brand Tomatoes with zesty peppers

1 cup flour

2 cups canola oil

1 cup coarsely chopped roasted red pepper

1 cup artichoke hearts, cut lengthwise in eighths

1 cup black olives

2 Tbsp capers

1 cup Spanish green olives with capers

1 Tbsp thyme

1 Tbsp Marjoram

3 bay leaves

Preparation

Rinse the chicken and pat dry. Place in a bag with the flour and tumble to coat. In a heavy skillet over medium high heat add the canola oil to approx 1/2 “ deep. When the oil is hot, but not smoking, add the chicken in one layer, skin side down, and fry till golden. Salt and pepper. Turn and fry on second side till golden. Repeat till all the chicken has been fried. Place chicken in single layer in 12 x 20 baking pan.

Pour off all but 1/4 cup of the canola oil leaving any pan drippings in the pan. Add 1/3 cup dusting flour and cook over medium heat to make a golden roux. Whisk in chicken broth and let thicken. Stir in the tomato and sour cream. Add the bay leaves and capers and thyme and marjoram. Simmer for two minutes. Add rest of ingredients and warm through.

Pour sauce over the chicken and bake in a moderate 350F oven for one hour.

Serves 16.