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La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion "To
cook is to create. And to create well...
Braised Chicken with Artichoke
Hearts,
"Poultry is for the cook what canvas is for the painter." |
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Recipe of the Day Categories:
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Braised Chicken with Artichoke Hearts, Gourmet 1 1/2 tablespoons olive oil 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 onion is slightly softened. Add bell pepper, mushrooms and salt and
pepper to taste. Cook mixture over moderate heat, stirring, until 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
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