Garlic Chicken with Artichokes
by Danielle Dewey
serves: 6
  Twelve cloves of garlic may sound like alot but garlic's flavor mellows as it slowly cooks.
  12 Cloves   Garlic
  1/2 Cup   Chopped Onion (1 Medium)
  1 Tablespoon   Olive Oil
  1 Package   8-9 OZ Package Frozen Artichoke Hearts
  1   Red Sweet Pepper, Cut Into Strips
  1/2 Cup   Chicken Broth
  1 Tablespoon   Quick-Cooking Tapioca
  2 Teaspoons   Dried Rosemary, Crushed
  1 Teaspoon   Finely Shredded Lemon Peel
  1/2 Teaspoon   Black Pepper
  1 1/2 Pounds   Skinless, Boneless Chicken Breast Halves or Thighs
  4 Cups   Cooked Noodles
  1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a 3 1/2- or 4-quart crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. Serve with noodles.

Page 239
Better Homes & Gardens New CookBook Limited Edition