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What You Need:
(To Serve: 6)
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One 3-pound chicken, cut into serving pieces
½ cup minced onions
6 tablespoons butter
1½ teaspoons salt
½ teaspoon pepper
½ pound fresh mushrooms, cleaned and sliced
2 tablespoons flour
1 cup chicken stock
¼ cup dry white wine
One 15-ounce can artichoke hearts or two 10-ounce packages frozen artichoke hearts, thawed
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Translate this recipe:
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| How To Cook: |
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1. In a large skillet, brown chicken and onion in 4 tablespoons butter. Season with salt and pepper.
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2. Remove chicken and onions and put in a 2-quart casserole. Add remaining 2 tablespoons butter to the skillet and saute mushrooms for 5 minutes.
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3. Sprinkle flour over mushrooms and stir in stock and wine. Simmer for 5 minutes, stirring constantly, until thickened and smooth.
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4. Arrange artichokes among chicken pieces. Pour mush-room sauce over chicken and artichokes.
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5. Cover and bake for 40 minutes, or until chicken pieces are tender.
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