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Braised Chicken With Artichoke Hearts, Mushrooms, And Peppe
Ingredients
- 1 1/2 Tbsp. extra virgin olive oil
- 1 whl chicken breast halved
- 1/2 c. finely minced onion
- 1 Tbsp. chopped garlic
- 2 Tbsp. chopped peperoncini (pickled Tuscan peppers)
- 1 x red bell pepper cut into julienne strips
- 1/2 lb mushrooms sliced
- 1/2 c. dry white wine
- 1/2 c. chicken broth a 14-oz can artichoke hearts rinsed, liquid removed, and quartered a beurre manie made by kneading together 1 Tbsp. softenedunsalted butter and 1 Tbsp. all-purpose flour
- 3 Tbsp. chopped fresh parsley leaves
Directions
- In a heavy skillet heat the oil over moderately high heat till it is warm but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, till the onion is softened. Add in the bell pepper, the mushrooms, and salt and pepper to taste and cook the mix over moderate heat, stirring, till the bell pepper is softened. Add in the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mix, covered, for 15 to 20 min, or possibly till the chicken is cooked through. Transfer the chicken to a platter and keep it hot. Whisk the beurre manie into the pepper mix and simmer the sauce, whisking, for 2
- to 3 min, or possibly till it is thickened. Stir in the parsley and pour the sauce over the chicken.
- Serves 2.
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