Ingredients
Method
1.Heat half the oil in a large saucepan over high heat; cook chicken, in batches, until browned all over. Remove from pan.
2.Heat remaining oil in same pan; cook onion and garlic, stirring, 3 minutes or until onion softens. Add wine, stock, rind and juice; bring to the boil. Return chicken to pan; reduce heat, simmer, covered, for 20 minutes. Uncover; simmer, for 10 minutes or until chicken is cooked through.
3.Heat remaining oil in same pan; cook onion and garlic, stirring, 3 minutes or until onion softens. Add wine, stock, rind and juice; bring to the boil. Return chicken to pan; reduce heat, simmer, covered, for 20 minutes. Uncover; simmer, for 10 minutes or until chicken is cooked through.
4.Add cream, spinach, artichokes and chopped oregano to pan; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes or until sauce thickens slightly. Pour sauce over chicken.
5.Serve fricassee topped with extra oregano leaves.
Serve with steamed rice. This recipe is not suitable to freeze.
Note
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