SAUTEED CHICKEN WITH POTATOES AND ARTICHOKE HEARTS
A succulent and easy-to-make dish, Poulet Saute a la Bordelaise (poo-lay so-tayahla bord-layz) may be served with a tomato and green pepper salad and lots of crusty bread for a really sustaining meal. A chilled Pouilly Fume white wine would be excellent with this dish.
1 X 4 lb. chicken, cut into serving pieces
1 teaspoon salt
½ teaspoon black pepper
4 oz. butter
2 medium-sized onions, finely chopped
1 garlic clove, crushed
4 fl. oz. white wine
4 fl. oz. chicken stock
1 tablespoon cornflour dissolved in 3 tablespoons water 1 lb. potatoes, cooked and sliced 6 artichoke hearts, cooked and sliced
Rub the chicken pieces all over with the salt and pepper and set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the chicken pieces and cook, turning them frequently, for 8 to 10 minutes or until they are evenly browned. Reduce the heat to low and add the onions and garlic.
Cover the casserole and cook for 20 to 25 minutes or until the chicken pieces are tender.
Using tongs, lift the chicken pieces out of the casserole and transfer them to a warmed serving dish. Keep warm while you finish the sauce.
Stir the wine and chicken stock into the casserole and bring to the boil over high heat. Boil the liquid, stirring occasionally, for 3 minutes or until it has reduced slightly.
Remove the casserole from the heat and pour the liquid through a fine wire strainer into a large saucepan, rubbing the onions and garlic through with the back of a wooden spoon. Discard any pulp remaining in the strainer.
Place the pan over high heat and bring the liquid to the boil. Reduce the heat to moderately low and add the cornflour mixture and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Add the potatoes and artichoke hearts and cook, stirring occas-ionally, for 3 minutes or until they are heated through.
Remove the pan from the heat and pour the sauce over the chicken pieces. Serve at once.