| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tuscan |
May 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 |
|
Whole chicken breast; halved |
| 1/2 |
c |
Finely chopped onion |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
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 |
tb |
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
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