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    FRENCH BISTRO CHICKEN
    from "Cold-Weather Cooking" by Sarah Leah Chase

    To my palate, this recipe embodies the essence of good, simple, and comforting French bistro fare. The whole shallots and artichoke hearts impart a mildness that reminds me of a gentle spring day.

    Makes 6 to 8 servings
    INGREDIENTS (CLICK TO BUY)

    1/4 cup olive oil
    2 tablespoons unsalted butter
    2 chickens, 3 to 3 1/2 pounds each, cut into serving pieces
    1 pound shallots, peeled
    2/3 cup dry white vermouth
    1 tablespoon fresh lemon juice
    2 teaspoons dried tarragon
    Salt and freshly ground black pepper to taste
    2 cans (14 ounces each) artichoke hearts, drained and quartered
    1 cup chicken broth, preferably homemade

    Print recipe
    PREPARATION

    1. Preheat the oven to 350°F.
    2. Heat the olive oil and butter together in a large skillet over medium-high heat. Sauté the chicken pieces in batches, starting skin side down and turning, until nicely browned all over. Transfer the chicken to a large baking pan and arrange the pieces in a single layer.
    3. Pour off all but 3 tablespoons fat from the skillet. Add the shallots and sauté until lightly browned, 7 to 8 minutes. Add the vermouth and lemon juice; cook, stir to deglaze, scraping up any brown bits clinging to the bottom of the skillet. Stir in the tarragon and season with salt and pepper. Add the artichoke hearts and toss to combine. Pour this mixture around the browned chicken pieces.
    4. Cover the pan with aluminum foil and bake until very tender, about 45 minutes. Pour the accumulated juices from the chicken into a small saucepan. Add the chicken broth and boil until reduced by half, 5 to 7 minutes. Pour the sauce over the chicken and serve it once.


    Use ABF Chicken Use Organic Chicken
    Product nutrition and information
     Quantity Ingredients Est.Price
      Grade A Whole Chicken, Cut Up - $1.99/lb
     8-piece pack, Grade A
     
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
     
      Martini & Rossi Vermouth Extra Dry - $7.99/ea plus tax
     375ml
     
      Birds Eye Deluxe Artichoke Hearts - $4.89/ea
     9oz box
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      FreshDirect Dried French Tarragon - $3.59/ea
     0.4oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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