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1 cut frying chicken |
4 Tablespoons fresh minced onion |
1/4 cup Madeira or dry sherry |
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salt |
6 oz. fresh sliced mushrooms |
1 teaspoon dried rosemary |
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pepper |
2 Tablespoon flour |
4 Tablespoon butter |
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paprika |
2/3 cup chicken broth |
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8 oz. artichoke hearts (frozen package) |
1/4 cup dry white wine |
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Cut chicken into serving pieces, sprinkle pieces generously with salt, pepper and paprika. In a skillet, brown chicken pieces well in butter (use part oil to prevent butter from getting too brown). Transfer chicken to a 3 quart casserole with a cover. Cook artichoke hearts until quite tender; drain. Arrange artichoke pieces among chicken pieces.
Add remaining butter to pan drippings, place onions and mushrooms in pan and saute just until tender. Sprinkle with flour and stir. Add chicken broth, wine, and rosemary. Cook, stirring until liquid is blended and slightly thickened. Pour over chicken, cover and bake in 375 degree oven for about 40 minutes, or until chicken is tender. Serves 4.
I serve over rice, but flat noodles may be used.
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Poultry - Do not feed poultry for twenty-four hours before killing; catching them without frightening or bruising, tie the feet together, hang up on a horizontal pole, tie the wings together over the back with a strip of soft cotton cloth; let them hang five minutes, then cut the throat or cut off the head with a very sharp knife, allow them to hang until the blood has ceased to drip. The thorough bleeding renders the meat more white and wholesome. |
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