Artichoke & Sundried Tomato Chicken Leg - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

337 g/11.9 oz

Ingredients

	Metric	Imperial
Chicken Legs, IQF	25 each (6.95 kg)	25 each (15 lbs 5 oz)
Canola Oil	45 ml	3 Tbsp
Onions, fresh, sliced	550 g	1 lb 3 oz
Garlic, minced	46 g	1.6 oz
Chicken Broth, soup	500 ml	2 cups
Artichoke, canned, undrained, cut into quarters	1.8 L	7 cups 1/4 cup
Sun-dried Tomatoes, drained, diced	400 g	14 oz
Kalamata Olives, sliced, drained	188 g	7 oz
Oregano, dry	10 ml	2 tsp
Basil, dry	10 ml	2 tsp
Black Pepper, ground	15 ml	1 Tbsp
Feta Cheese, crumbled	375 g	13 oz

The day before, thaw chicken quarters under refrigeration at <40'F/4'C until ready to continue.
Preheat convection oven to 325'F/165'C.
Heat oil in a large skillet over medium-high heat. Cook and stir sliced onions and minced garlic in hot oil for 1 minute. Add chicken and brown on both sides. Transfer to a 2" deep insert pan.
Cut artichoke hearts into quarters. Add chicken broth, artichoke hearts with juice, diced sun-dried tomatoes, olives, oregano, basil and black pepper and mix together. Cover insert pan with foil/lid and cook in preheated convection oven at 325'F/165'C for 40 minutes.
Remove foil/lid and sprinkle drained, crumbled feta cheese on top. Bake for 5-10 minutes longer and until internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
Serve 1 leg each with artichoke/tomatoes mixture.

Serve with buttered pasta and steamed green vegetables i.e. broccoli, green beans or Caesar salad (sides not included in nutritional information).