Chicken Romanesque

This delicious dish is very easy to make, and the ingredients are readily available. I like it served with mashed potatoes, and buttered carrots and/or sautéed zucchini on the side.

Once you’ve prepped the vegetable ingredients and have everything ready, the cooking is a snap.

Ingredients

• CHICKEN PIECES, 3-4 pounds (or, one whole chicken)
• FLOUR, ½ cup
• FRESH GARLIC, 4 large cloves, minced
• OLIVE OIL, ½ cup
• ONIONS, one frenched, one diced
• MUSHROOMS, 8 ounces, sliced
• ROSEMARY, 1 teaspoon fresh (or 1½ teaspoons dried)
• CIDER VINEGAR, ¼ cup
• DRY SHERRY, ¼ cup
• SALT and PEPPER
• BUTTER, 2 tablespoons
• GREEN ONIONS (aka SCALLIONS), ¼ cup, chopped
• ARTICHOKE HEARTS, 8 fresh (or two cans of small ones)

Directions

1. Cut up the chicken, if whole. Coat with flour.
2. Heat olive oil in a large pan and slightly brown the chicken pieces.
3. Add chopped garlic, onion, mushrooms, rosemary, vinegar and sherry.
4. Salt and pepper to taste.
5. Reduce heat to medium and simmer covered until chicken is tender and gravy begins to thicken.
6. Add artichokes and continue to simmer for 35 minutes.
7. Remove chicken and artichokes and place on serving platter.
8. Add butter and green onions to the pan, and remove from heat immediately. Stir until butter melts and gravy thickens slightly.
9. Pour gravy over chicken and artichokes, and garnish with fresh rosemary spring or parsley. Serve with potatoes or rice.