1 chicken, washed, trimmed and cut into 8 pieces 1 lemon cut into quarters 4 Tablespoons olive oil 1 small onion, chopped 2 garlic cloves, minced 1/2 cup dry white wine 15 ounce can diced tomatoes with juice Pinch of sugar 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice Salt and pepper to taste 15 ounce can artichoke hearts, drained and coarsely chopped 8 black olives, pitted
Rub the chicken pieces with the lemon and sprinkle with salt and pepper. Add oil to a large, heavy skillet over medium-high heat. When hot, add garlic and saute for 1 minute. Add chicken and brown on all sides. Add wine, tomatoes, sugar, cinnamon, cloves, allspice, salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook for 45 minutes, or until the chicken is tender. Add the artichokes and olives to the chicken about 10 minutes before the chicken is done.