| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Make-ahead, Cookbook |
8 |
Servings |
INGREDIENTS
| 6 |
|
Baby artichokes, (up to 8) or 1 can artichoke hearts |
| 1 |
|
Lemon |
| 6 |
sm |
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 |
bn |
Green onions, chopped |
| 1 |
c |
Dry white wine |
| 1 |
tb |
Fresh dill, chopped, or 1 teaspoon dried dill |
| 4 |
oz |
Butter, (1 stick)**** |
| 1 |
c |
Plain yogurt |
| 1 |
tb |
Flour |
INSTRUCTIONS
**** 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 7/7/97
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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