Recipe - Hunters Chicken

1 Chicken, cut into serving
size pieces (I use skinned
chicken breasts)
2 tablespoon Olive oil
2 To 4 cloves garlic, minced
2 teaspoon Fresh rosemary
1 teaspoon Salt
One fourth cup White wine vinegar
One half cup Dry white wine
One fourth To One half lb. mushrooms, cut or sliced up
1 cn Artichoke hearts, drained
and halved (if large)

Heat oil in deep frying pan. Fry garlic until golden, then remove from pan.
Add chicekn, rosemary and salt and brown chicken, turning until deep brown.
Add wine vinegar and quickly cover pan until the sizzling stops. Add wine
and cook on high heat until it evaporates. Reduce heat and simmer about 15
minutes. Add the cut or sliced up mushrooms and artichoke hears. Cook until the
chicken and mushrooms are tender. Remove chicken to platter. Add about a
tbsp of water to the juices in the pan, turn up the heat and with a wooden
spoon scrape clean the sides and bottom to get all the bits that are there.
The sauce will turn amber. Pour over chicken and serve with good Italian
bread.

Food & Wine RT [*] Category 2, Topic 13 Message 228 Wed Nov 11, 1992
J.LEVINSON3 [Jody] at 22:52 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini