Ingredients:
1 chicken, cut into serving-size pieces
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary
salt
2 ounces white wine vinegar
4 ounces dry white wine
1/2 lb mushrooms, sliced
1 can artichokes, cut into halves,drained and halved
water, as needed
Directions:
Heat oil in deep frying pan.
Fry garlic until golden, and then remove from pan.
Add chicken, rosemary and salt and brown chicken, turning until the chicken is deep brown.
Add wine vinegar and quickly cover pan until the sizzling stops.
Add wine and cook on high heat until the liquid is reduced.
Reduce heat and simmer about 15 minutes.
Add the sliced mushrooms and artichoke hearts, and 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.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.