Greek chicken ragout

Instructions

• Slice each chicken breast into 3 or 4 pieces. Place flour in a plastic bag or bowl. Add one-third of chicken to flour and shake or toss until coated. Remove pieces, shaking off excess flour. Lightly coat a large, wide saucepan with oil and set over medium-high heat. Add chicken and turn often, until light golden, 2 to 4 minutes per batch. (Reduce heat to medium if chicken starts to burn.) Remove each piece when done to a large plate. Repeat with remaining chicken, adding oil, if needed.

• While chicken is cooking, thinly slice sun-dried tomato halves. Cut onion into wedges. Slice artichoke hearts in half. When all chicken is removed from pan, add wine and broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce. Add sun-dried tomatoes, onion, artichokes, olives and garlic. Sprinkle with oregano, thyme and salt. Stir until well mixed. Return chicken and any juices to pan. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, just until chicken is cooked, 15 to 20 minutes.

• Meanwhile, cut zucchini in half lengthwise. Thickly slice halves. Chop basil. When chicken is cooked, increase heat to medium. Add zucchini and grape tomatoes. Continue cooking, covered, stirring occasionally, until zucchini is as tender as you like, 3 to 5 more minutes. Stir in basil. Serve with lemon wedges. Excellent with our Cambozola Scalloped Potatoes or Creamy Rice With Confetti Peppers. Ragout is also good with egg noodles.