This is an old recipe from 1991 that I found in my ever-growing recipe file drawer. It is a Better Homes and Gardens "prize tested recipe" that I have not made in the past. It came together nicely and sure is good. I served it over rice. A nice lettuce salad and french bread and you have dinner. I like this kind of recipe because it can be prepared ahead of time.
This is the recipe ~ ~ ~ ~
Italian Chicken and Artichokes
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped carrot
1 clove garlic, minced
3 Tbsp. olive oil
1/4 cup all-purpose flour
1/4 tsp. pepper
1 (2-1/2 to 3-lb.) broiler-fryer chicken, skinned and cut up
I used all chicken thighs with bone in but I removed the skin.
Also, I used more vegetables then recipe states.
1 can (14-1/2 oz.) stewed tomatoes
1 can (14 oz.) artichoke hearts, drained and halved
1 can (8 0z.) tomato sauce
1/2 cup dry white wine
1 tsp. dried Italian seasoning, crushed
Cooked pasta or rice
In a 12-inch skillet cook onion, mushrooms, green pepper, carrot and garlic in 1 Tbsp. hot oil till tender but not brown. Remove vegetables from skillet; set aside.
In a medium bowl combine flour, 1/2 tsp. salt, and pepper. Add chicken pieces, a few at a time, coating all sides Brown chicken in remaining hot oil over medium heat 10 minutes,turning occasionally (sprinkle any remaining flour mixture over chicken before browning). Return vegetables to skillet: and undrained tomatoes, artichoke hearts, tomato sauce, wine and Italian seasoning. Heat to boiling; reduce heat and simmer, covered, 35 to 40 minutes or till chick is tender, stirring once or twice. Adjust the seasoning. Transfer chicken to platter; keep warm. Boil sauce gently, uncovered, 5 minutes or until desired consistency. Serve chicken and sauce atop cooked pasta or rice. Serves 6.
Today, my friend drove to her daughter's house to be closer to University California San Francisco Hospital where she will be seen tomorrow by an Oncologist for a second opinion. The past week was quite hectic getting all of the medical records and diagnostic films to the hospital. Her daughter was instrumental in arranging the second opinion this quickly. It is wonderful but it has been very stressful for everyone! I miss my friend and sure hope that everything goes well and that she will be back soon. And, then she can get started with her treatment.
Hope all is well with all of you.
Also, I used more vegetables then recipe states.
1 can (14-1/2 oz.) stewed tomatoes
1 can (14 oz.) artichoke hearts, drained and halved
1 can (8 0z.) tomato sauce
1/2 cup dry white wine
1 tsp. dried Italian seasoning, crushed
Cooked pasta or rice
In a 12-inch skillet cook onion, mushrooms, green pepper, carrot and garlic in 1 Tbsp. hot oil till tender but not brown. Remove vegetables from skillet; set aside.
In a medium bowl combine flour, 1/2 tsp. salt, and pepper. Add chicken pieces, a few at a time, coating all sides Brown chicken in remaining hot oil over medium heat 10 minutes,turning occasionally (sprinkle any remaining flour mixture over chicken before browning). Return vegetables to skillet: and undrained tomatoes, artichoke hearts, tomato sauce, wine and Italian seasoning. Heat to boiling; reduce heat and simmer, covered, 35 to 40 minutes or till chick is tender, stirring once or twice. Adjust the seasoning. Transfer chicken to platter; keep warm. Boil sauce gently, uncovered, 5 minutes or until desired consistency. Serve chicken and sauce atop cooked pasta or rice. Serves 6.
Today, my friend drove to her daughter's house to be closer to University California San Francisco Hospital where she will be seen tomorrow by an Oncologist for a second opinion. The past week was quite hectic getting all of the medical records and diagnostic films to the hospital. Her daughter was instrumental in arranging the second opinion this quickly. It is wonderful but it has been very stressful for everyone! I miss my friend and sure hope that everything goes well and that she will be back soon. And, then she can get started with her treatment.
Hope all is well with all of you.
