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Braised Chicken with Artichoke Hearts,
Mushrooms and Peppers

 

 


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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 maniť:
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 maniť 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.
 

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