Chicken with Potatoes and Artichokes

• 12 small Rocky Mountain Gourmet Specialty Potatoes
• 1/3 cup olive oil
• 2 red onions, diced
• 12 frozen artichoke hearts, thawed
• 4 large garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1/4 cup lemon juice
• 1/4 cup flat leaf parsley, chopped
• 6 boneless skinless chicken thighs, cut into 2-inch pieces, about 1-1/3 pounds
• 12 pitted oil cured black olives, cut in half
• Salt and pepper, to taste

Parboil potatoes in salted water until tender; set aside. When cool, cut into 1-1/2-inch pieces. Sprinkle chicken pieces with salt and pepper. Heat olive oil in sauté pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside. To remaining oil in pan, add onion and sauté over medium heat for 5 minutes. Return chicken to onion in pan; add artichoke hearts, garlic and stock. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and olives and heat through. Season with salt, pepper and lemon juice to taste. Sprinkle with chopped parsley. Makes 4 servings.

Recipe courtesy of the U.S. Potato Board.

Per serving: About 645 cal, 34 g pro, 46 g carb, 35 g fat, 100 mg chol, 878 mg sod, 4 g fiber.