Title: HUNTER'S CHICKEN
Categories: Poultry, Main dish
Yield: 6 servings
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)
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
