Quantities Ingredients
3
|
Whole chicken breasts, cut in half, or 9 thighs
|
1/2 lb.
|
Fresh mushrooms, cleaned and sliced
|
3 small jars
|
Marinated artichoke hearts
|
1/2 c.
|
Chicken bouillon
|
1/2 c.
|
White wine
|
1 small can
|
Sliced ripe olives (optional)
|
Butter
| |
Olive oil
| |
Salt
| |
Pepper
|
Preparation Procedures:
1. Butter a 9" by 13" pan well. Add chicken, skin side up. Wipe tops with olive oil and season with salt and pepper. Dot with butter and arrange sliced mushrooms on top.
1. Butter a 9" by 13" pan well. Add chicken, skin side up. Wipe tops with olive oil and season with salt and pepper. Dot with butter and arrange sliced mushrooms on top.
2. Arrange artichoke hearts, reserving marinade, and olives on top of mushrooms. Some of the artichokes may be large and need to be sliced.
3. Mix wine, bouillon, and marinade from artichoke hearts together and pour over all. Dot liberally with butter.
4. Cover the dish with plastic wrap and refrigerate until the next day or cook it immediately. Bake at 350 degrees uncovered about 40 - 60 minutes until chicken is cooked through but still tender. Serve with rice, couscous or small pasta.