| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Cookbook, Make-ahead | 8 | Servings | |
INGREDIENTS
| 6 | Baby artichokes, up to 8 | |
| or 1 can artichoke hearts | ||
| 1 | Lemon | |
| 6 | Potatoes, up to 8 | |
| optional or 3 to 4 | ||
| quartered peeled | ||
| quartered | ||
| Salt and pepper to taste | ||
| 6 | Chicken breasts, up to 8 | |
| or cut-up frying chicken | ||
| 1 | Green onions, chopped | |
| 1 | c | Dry white wine |
| 1 | T | Fresh dill, chopped or 1 |
| teaspoon dried dill | ||
| 4 | oz | Butter, 1 stick**** |
| 1 | c | Plain yogurt |
| 1 | T | Flour |
INSTRUCTIONS
1 *** note: perhaps use part canola oil to make somewhat healthier? Preheat oven to 350 degrees. Trim 1/3 tops off of artichokes and trim off stem. Snap off lower leaves. Rub entire thing with 1/2 of a lemon. Cook in boiling water (add other half the lemon's juice to the water). Cook about 10 minutes or until they are tender when pierced with a fork in the base. Drain. Canned artichokes need only rinsing; no cooking is required. Arrange the artichokes and potatoes, if you use them, in a buttered 2-1/2 quart casserole. Brown the chicken pieces in the butter in a large skillet until they are well-browned on both sides, about 15 minutes. Season with salt and pepper. Arrange the chicken pieces over the vegetables inthe casserole. Cook the green onions in the pan drippings until they are soft. Add the wine and cook until it has reduced by half. Pour the pan juices over the chicken pieces in the casserole and sprinkle the dill over the top. Cover the casserole and bake in a preheated oven for about 45 minutes, or until the chicken pieces register 180 degrees on an instant read thermometer. Remove the chicken and vegetables to a warmed platter. Combine the yogurt and flour, then add to the dripping in the casserole and cook over low heat, stirring constantly. DO NOT ALLOW THE SAUCE TO BOIL. Pour the sauce over the chicken and vegetables on the platter, or return them to the casserole and top wtith the sauce. Serve immediately. Note: If you use small chicken pieces such as separated legs or thighs, or boneless breast pieces, they will cook more quickly than larger cuts. In this case, you may need to bake the casserole for only about 25 minutes, and the potatoes will need to be precooked until they are not quite tender, before placing them in the casserole. Serves 4 to 6 This recipe is by Georgia M. Vareldzos. She says this dish is easy prepared ahead; just before serving reheat and prepare the sauce. Book is "Entertaining People Menus From the Kitchen Kaboodle Cooking School, Editor San Taggart, Published by Entertaining People, Portland, Oregon, 1987 Edited for MasterCook by Brenda Adams <adamsfmle@sprintmail.com>; mc Recipe by: Entertaining People; Kitchen Kaboodle Cooking School Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 347
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 68.9mg
Sodium: 115.3mg
Potassium: 952.5mg
Carbohydrates: 32.6g
Fiber: 5.8g
Sugar: 3.6g
Protein: 19.7g