Artichoke Chicken

Mark Priestley

1 1/2 lbs of boneless chicken thighs
8 ounce jar of bottle aritichokes
10 ounces of mushroom sauce
10 ounces of tomato sauce
Salt to taste
Pepper to taste
Red wine vinegar to taste

Fry the chicken in the liquid from the artichoke jar.  Once cooked through, add the mushroom and tomato sauce and artichokes.  Simmer for 45 minutes.  Before serving, stir in 1-2 tablespoons of the red wine vinegar, or to taste.  Serve on rice.


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