Fried Chicken and Artichoke
Fried chicken and artichoke is a simple sounding recipe but this dish is laced with tastes and will enchant your guests. For the best results you should you should serve with a glass of chilled dry Reisling or an unwooded Chardonnay. Ingredients:
2 pounds (900 grams) Baby artichokes. 3 to 4 whole chicken breasts, halved 2 Tablespoons cornstarch (cornflour) 1/3 Cup vegetable oil 1 large onion, cut in 1/4 inch thick slices 2 cloves garlic, minced or thinly sliced 1 Tablespoon dried coriander 1 teaspoon salt 1 teaspoon pepper 1/8 teaspoon saffron 1/2 C. white wine (Plus a glass for the chef) 1/2 Cup. chicken broth 1 lemon, quartered 1 (5 oz. Or 140 grams) jar green olives with juice 8 oz. button mushrooms, washed and trimmed lemon wedges or parsley, for garnish French baguettes
Method:
Take a sip of the chef's wine because you've earned it. Rinse artichokes. Set out a large bowl of cold water and add lemon juice. Cut off base and top third of each artichoke and drop in water as you work. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut artichokes in quarters lengthwise and keep in water. Dust each chicken breast lightly with cornstarch. Heat oil in large skillet over medium-high heat. Add chicken breasts and brown lightly on each side. Lift out browned breasts and set aside. Add onion, garlic, salt, pepper and saffron to skillet and cook and stir until tender, 5 minutes. Drain artichokes, add to skillet, cook and stir another 5 to 10 minutes. Return chicken breasts to skillet.
Add wine, chicken broth and lemon. Cover and simmer until chicken is tender, about 1 hour. Add mushrooms and olives, cover and cook another 5 minutes. Arrange chicken breasts in deep platter or serving dish and spoon sauce over.
This fried chicken and artichoke recipe serves 4 to 6 people.
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