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Name: Hunters Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 To 1/2 lb. mushrooms, sliced; 1/4 c White wine vinegar; 1 Chicken, cut into serving; 1 cn Artichoke hearts, drained; 1/2 c Dry white wine; 2 ts Fresh rosemary; 1 ts Salt; 2 tb olive oil; 2 To 4 cloves garlic, minced

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INGREDIENTS

1/4 To 1/2 lb. mushrooms, sliced
1/4 c White wine vinegar
1 Chicken, cut into serving
1 cn Artichoke hearts, drained
1/2 c Dry white wine
2 ts Fresh rosemary
1 ts Salt
2 tb olive oil
2 To 4 cloves garlic, minced

Servings

INSTRUCTIONS

Heat oil in deep frying pan. Fry garlic until golden, then remove from pan. Add chicekn, rosemary and salt and brown chicken, turning until deep brown. Add wine vinegar and quickly cover pan until the sizzling stops. Add wine and cook on high heat until it evaporates. Reduce heat and simmer about 15 minutes. Add the sliced mushrooms and artichoke hears. 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. Food & Wine RT [*] Category 2, Topic 13 Message 228 Wed Nov 11, 1992 J.LEVINSON3 [Jody] at 22:52 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

NOTES

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Hunters Chicken

1/4 To 1/2 lb. mushrooms, sliced
1/4 c White wine vinegar
1 Chicken, cut into serving
1 cn Artichoke hearts, drained
1/2 c Dry white wine
2 ts Fresh rosemary
1 ts Salt
2 tb olive oil
2 To 4 cloves garlic, minced

Heat oil in deep frying pan. Fry garlic until golden, then remove from pan.  Add chicekn, rosemary and salt and brown chicken, turning until deep brown.  Add wine vinegar and quickly cover pan until the sizzling stops. Add wine  and cook on high heat until it evaporates. Reduce heat and simmer about 15  minutes. Add the sliced mushrooms and artichoke hears. 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.    Food & Wine RT [*] Category 2, Topic 13 Message 228 Wed Nov 11, 1992  J.LEVINSON3 [Jody]           at 22:52 EST    MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT  Cookbook echo moderator, net/node 004/005

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 6 Servings

Calories: 20
Calories from Fat: 11 (55%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 18mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20

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