| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cut into serving size pieces (I use skinned chicken breasts) |
| 2 |
tb |
Olive oil |
| 2 |
|
To 4 cloves garlic, minced |
| 2 |
ts |
Fresh rosemary |
| 1 |
ts |
Salt |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
c |
Dry white wine |
| 1/4 |
|
To 1/2 lb. mushrooms, sliced |
| 1 |
cn |
Artichoke hearts, drained and halved (if large) |
INSTRUCTIONS
Heat oil in deep frying pan. Fry garlic until golden, then remove from pan.
Add chicekn, rosemary and salt and brown chicken, turning until deep brown.
Add wine vinegar and quickly cover pan until the sizzling stops. Add wine
and cook on high heat until it evaporates. Reduce heat and simmer about 15
minutes. Add the sliced mushrooms and artichoke hears. Cook until the
chicken and mushrooms are tender. Remove chicken to platter. Add about a
tbsp of water to the juices in the pan, turn up the heat and with a wooden
spoon scrape clean the sides and bottom to get all the bits that are there.
The sauce will turn amber. Pour over chicken and serve with good Italian
bread.
Food & Wine RT [*] Category 2, Topic 13 Message 228 Wed Nov 11, 1992
J.LEVINSON3 [Jody] at 22:52 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one can ignore Jesus forever”