1 pound Yukon gold potatos, peeled and cut into 1 1/2-inch cubes
1 (8 oz.) package frozen artichoke hearts
2 cloves garlic, crushed
How to Make It
Rinse chicken and pat dry; season with salt and pepper. Spread flour in a shallow bowl and dredge each piece of chicken on both sides. In a large pan over medium-high heat, warm olive oil. Add chicken and fry, turning once, until golden brown on both sides (but still raw inside), 8 minutes. Transfer Friday chicken to a slow cooker.
Reduce heat on stove to medium and add wine to pan (it will steam vigorously). With a wooden spoon, scrape up any browned bits that cling to pan. Bring to a boil, then pour liquid into slow cooker.
Add broth, potatoes, artichoke hearts and garlic to slow cooker. Peel two 3-inch strips of lemon peel and add to slow cooker, along with juice from lemon.
Turn slow cooker to high. Cook until chicken and potatoes are cooked through and tender, 2 hours and 15 minutes. Serve hot.
This worked really well. I used a bit more chicken, broth, and wine. Also, for some reason the can of artichoke hearts I bought just didn't seem right. Instead I used 8oz of mushrooms and added some rosemary. Likely to make again