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J.C. Ryle

Braised Chicken With Artichoke Hearts, Mushrooms, And Pep

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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.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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