Heat oven to 350°F.
- 8 artichokes, bottoms trimmed, OR
- Two packages frozen artichoke hearts
- 4 large ripe tomatoes
- 8 boneless skin-on chicken breasts
- Freshly ground pepper
- 6 tablespoons butter or olive oil
- 12 ounces fresh chanterelle mushrooms or cèpes, sliced
- 4 small cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Chopped chives
- Chopped parsley
- Egg noodles or rice
Poach the artichokes in salted water for 8-10 minutes. Cut out and remove the bottoms and set aside; discard the leaves. (Or alternately, thaw the artichoke hearts and bring to room temperature.) Slice the artichoke bottoms.
Prepare concassé from the tomatoes.
Season the chicken parts lightly with salt and pepper. Heat the butter or oil in a heavy pot big enough to hold all the chicken. Brown the chicken on all sides, until well-browned, about 5 minutes, turning with tongs. Do not use a fork. Add more butter or oil if needed. Cover the pot and place in oven for 12 minutes.
Remove the pot from the oven, and spoon the sliced artichoke bottoms, sliced chanterelles, and the tomato concassé around the chicken. Return to the oven for 10 minutes. Remove pot from oven again, remove the chicken from the pot, and keep warm.
Put the pot on the burner. Add the garlic, wine and stock. Bring to the boil and cook uncovered over high heat until the liquid is slightly reduced and the juices and liquids are blended.
To serve, add a side-sized serving of noodles or rice, place the chicken beside it, spoon the sauce and vegetables on the chicken and rice or noodles, and garnish with chopped chives and parsley.
YIELD: 8 servings.
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Chuck Taggart (e-mail chuck)