| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 3 | T | Olive oil |
| 2 | Onions, chopped | |
| 4 1/2 | lb | Chicken, cut into 8 pieces |
| 2 | T | All purpose flour |
| 1 | c | Dry white wine |
| 3 | Cloves garlic, chopped | |
| 6 | Artichokes | |
| 2 | Tomatoes, peeled seeded | |
| chopped | ||
| 2 | c | Canned low-salt chicken |
| broth |
INSTRUCTIONS
To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard. Cut off stem of artichoke. Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Cut each artichoke in half. Using spoon, scoop out fibrous choke and small purple tipped leaves. Rub exposed areas with lemon half. Place in lemon water until ready to use or up to 2 hours. Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and saute until golden, about 8 minutes. Transfer onions to bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sauteed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes. Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes. Printed in Bon Appetit April 1998 Note: Joanne Weir, a San Francisco-based cookbook author, food write and chef, is currently working on a 26-part PBS television series called Now Weir Cooking, scheduled to air nationally in 1999. Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Joanne Weir Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 134
Total Fat: 14.9g
Cholesterol: 0mg
Sodium: 2503.3mg
Potassium: 1074.9mg
Carbohydrates: 19.1g
Fiber: 3.9g
Sugar: 7.3g
Protein: 18.6g