Chicken with Artichokes and Capers

One of my spring resolutions is to work my way through ingredients in the freezer and in the pantry. It's time to make room for this year's crop of vegetables, fish, meat and newly canned goods. I've always thought I must have lived one life in the Great Depression and now I am getting to do it again. This economic downturn, as it is euphemistically called, is creating tremendous hardship for many. At the same time, it has offered a new challenge to cook creatively with whatever is on hand. Here is my latest effort in that direction. The freezer offered up one of Pollo Real's French birds and a package of artichoke hearts. The pantry held the treasures of home-canned tomatoes and a jar of capers. Voila! We liked this one so much that it will go into our collection of Family Favorites.

CHICKEN WITH ARTICHOKES AND CAPERS

• 1 frying chicken, cut into 8 pieces
• 2-4 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 teaspoons flour
• 1 cup hot chicken broth
• 1 cup canned tomatoes
• 1/4 cup chopped fresh parsley
• sprigs of fresh rosemary and thyme
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon pepper
• 1 package frozen artichoke hearts
• 1 to 2 tablespoons capers (rinsed)
• 1 cup white wine

In a large skillet, brown the chicken in oil.

Remember that color equals flavor. Get the chicken good and brown on both sides.

Transfer chicken to a large baking pan.

Brown the onion and garlic in the remaining oil. Be careful not to burn the garlic; add it after the onions have been cooking for a few minutes.

Slowly stir in the flour and add broth, tomatoes and seasonings.

Add artichokes  to sauce and simmer 5 minutes. Add wine and simmer 2 to 3 minutes longer.

Arrange artichokes and chicken alternately in baking pan. Pour sauce over chicken and artichokes.

Cover with foil and bake at 325 degrees for 1 hour or until tender.

Serve with rice or pasta.