Chicken in White Wine with Rosemary

Originally adapted from a Better Homes and Gardens magazine, I’ve been making this recipe for many years.

Ingredients:

• 3 – 4 lb chicken breasts, skinned and boned
• 1 lb white mushrooms, sliced
• 1 14 –16 oz can of artichoke hearts (not marinated), drained and quartered
• 1 tablespoon of  vegetable oil
• 1 large onion, sliced in crescent moons
• 1 cup white wine
• 1 cup chicken broth (I use 1 heaping teaspoon of Carmel Kosher chicken flavor broth mix in 1 cup hot water)
• 1 1/2 teaspoons of rosemary.
• 6 oz sliced almonds

Cooking Instructions:

1. Arrange chicken breasts in rows in the bottom of a deep baking dish.

2. Add mushroom slices and artichokes.

3. Saute onion in oil until translucent. (outside of passover, I would then stir in 1/3 cup flour, coating the onion and making a white sauce)

4. Add wine, chicken broth and rosemary. Heat with stirring to a low boil. Adjust taste with salt and pepper if preferred.

5. Pour over chicken. Cover pan with a double layer of foil and cook at 400°F for 1 1/2 hours.  The chicken may now be cooled and frozen in the pan.

6. (After thawing and reheating thoroughly), rearrange the contents of the pan so that the onions, mushrooms and artichokes are on the edges or bottom and the chicken is on the top. There should still be fluid over the chicken. If not, add water the sauce.

7. Add a layer of sliced almonds to cover all the chicken. Moisten this with the sauce so that it will stick to the chicken. Cook uncovered in oven about 20 minutes. Sauce will be reduced and almonds will form a crust.

Serves 8.