March 16 - National Artichoke Hearts Day

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Title: Hunter's Chicken
Categories: Poultry, W/ine, Vegetables
Yield: 6 Servings

4 lb (to 5 lb) chicken; cut in
- serving pieces
2 tb Olive oil
2 cl (to 4) garlic; minced
2 ts Fresh rosemary
1 ts Salt
1/4 c W/hite wine vinegar
1/2 c Dry white wine
1/4 lb (to 1/2 lb)mushrooms; sliced
14 oz Can Artichoke hearts; drain,
- halve (if large)

Heat oil in deep frying pan. Fry garlic until golden, then
remove from pan. Add chicken, 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.

MM by Sylvia Steiger

From: http://www.recipesource.com

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