Neapolitan Chicken - cooking recipe

Ingredients

1 whole chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup extra virgin olive oil
1 leek, cleaned and sliced
3 garlic cloves, chopped
1/2 cup sun-dried tomato, chopped
3/4 cup portabella mushroom, sliced
1 (8 ounce) jar artichoke hearts, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup chicken broth
3 tablespoons cornstarch
3 tablespoons water

Preparation

Wash chicken and dry.
Season chicken with salt and pepper.
In a large skillet or two add around 2 Tbls. of oil and brown chicken on both sides.
Remove chicken from skillet and set aside.
Add remaining oil and saute leeks and garlic for 3 minutes.
Add sun dried tomatoes, mushrooms and artichokes for another 2 minutes.
Place the chicken back in the skillet.
Sprinkle basil and oregano all over the chicken.
Add broth and cook covered for about 30 minutes.
In a separate bowl mix cornstarch and water and slowly add to chicken.
Cover and cook another 10 to 15 minutes until chicken in thoroughly cooked.
Plate the chicken on a serving dish and pour over sauce with vegetables.