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La Belle Cuisine - More Poultry Recipes

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La Belle Cuisine

Braised Chicken with Artichoke Hearts,
Mushrooms and Peppers
Gourmet Archives

1 1/2 tablespoons olive oil
1 whole chicken breast, halved
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 red bell pepper, in julienne strips
1/2 pound mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
One 14-ounce can artichoke hearts,
rinsed, drained, quartered
Beurre manié:
1 tablespoon butter, and
1 tablespoon flour
3 tablespoons minced fresh parsley

In heavy skillet heat oil over moderately high heat, brown chicken and transfer it to a plate.
In fat remaining in skillet, cook onion and garlic over moderate heat until
the onion is slightly softened. Add bell pepper, mushrooms and salt and
pepper to taste. Cook mixture over moderate heat, stirring, until the bell
pepper is softened. Add wine, broth, artichoke hearts and chicken. Bring
liquid to a boil and simmer mixture, covered, 15 to 20 minutes, or until
chicken is cooked through.
Transfer chicken to platter and keep it warm. Whisk beurre manié into pepper mixture and simmer the sauce, whisking, 2 to 3 minutes, or until thickened. Stir in parsley and pour the sauce over the chicken. Serves 2.
 

Featured Archive Recipes:
Gigi's Artichoke Chicken
Baked Chicken with Wine-Soaked
Vegetables
Braised Chicken Breast with Pearl Onions,
New Potatoes and Baby Carrots
Chicken with Leeks and Mushrooms
Herbed Chicken Breasts with
Tomato, Garlic and Lemon
 

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