Braised Chicken With Artichoke Hearts, Mushrooms, And Pep
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tuscan | May 1991 | 1 | Servings |
INGREDIENTS
| 1 1/2 | T | Olive oil |
| 1 | Whole chicken breast, halved | |
| 1/2 | c | Finely chopped onion |
| 1 | T | Minced garlic |
| 2 | T | Minced peperoncini, pickled |
| Tuscan | ||
| peppers | ||
| 1 | Red bell pepper, cut into | |
| julienne | ||
| strips | ||
| 1/2 | lb | Mushrooms, sliced |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| A 14-ounce can artichoke | ||
| hearts rinsed drained | ||
| and quartered | ||
| A beurre manie made by | ||
| kneading together | ||
| 1 tablespoon | ||
| softenedunsalted butter | ||
| and 1 tablespoon | ||
| all-purpose flour | ||
| 3 | T | Minced fresh parsley leaves |
INSTRUCTIONS
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manie into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken. Serves 2. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2601
Calories From Fat: 346
Total Fat: 39.2g
Cholesterol: 292.4mg
Sodium: 1475.2mg
Potassium: 5916.4mg
Carbohydrates: 371.6g
Fiber: 64g
Sugar: 20g
Protein: 182.7g