Mediterranean Chicken - cooking recipe

Ingredients

1 tablespoon olive oil
3 lbs bone-in chicken pieces (thighs or full legs, or a whole chicken, cut up)
salt
pepper
paprika
1 onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
6 ounces marinated artichokes, halves
1 small zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1/2 cup black olives, pitted and halved

Preparation

Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
Stir in parsley and olives, and serve over your pasta of choice.