Chicken Toscana with Mushrooms, Artichokes and Olives
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Credit: Bruno Orsi, Chef, Northbeach Restaurant, San Francisco
The National Culinary Review, January 2010
6 (3-lb.) chickens, quartered
Flour, for dredging
Salt and pepper, as needed
Olive oil, as needed
Rosemary sprigs, as needed
12 small zucchini, diced
1½ lbs. white button mushrooms, sliced
2¼ lbs. drained cured artichoke hearts, sliced
1¼ lbs. black olives, sliced
1½ qts. dry white wine
¾ cup unsalted butter
Method: Dredge chicken quarters in flour, salt and pepper. Heat oil and rosemary sprig in sauté pan; brown chicken quarters on both sides. Finish in 325ºF oven until cooked through. For each serving, to order: Reheat or finish chicken quarter. Heat oil and small rosemary sprig in sauté pan. Add ½ cup each zucchini, mushrooms and artichokes; add ¹/3 cup olives. Sauté briefly; add ½ cup wine to deglaze. Simmer briefly; add 1 T. butter to finish sauce. Season to taste with salt and pepper. Plate chicken quarter with vegetables; drizzle sauce around and over.
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