Chicken Toscana

Recipe courtesy of Chef Bruno Orsi,
Northbeach Restaurant, San Francisco

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Yield: 4

Ingredients

3 pounds bone-in chicken breasts and legs

1/2 cup flour Salt and pepper, as needed

3 tablespoons olive oil, as needed

1 sprig rosemary

2 small zucchinis, diced (about 1 cup)

4 ounces white button mushrooms, sliced

6 ounces drained cured artichoke hearts, sliced

6 ounces black olives, sliced

1 cup dry white wine

2 tablespoons unsalted butter

Directions

Preheat the oven to 325 degrees. Remove the skin from the chicken pieces if desired. Mix together the flour with salt and pepper to taste in a shallow bowl or plate. Dredge each chicken piece in the flour mixture. Heat the oil and rosemary sprig in an ovenproof sauté pan and brown each chicken piece on both sides. Put the chicken pieces in the pan and put it in the oven until the chicken is cooked through, 15 to 20 minutes. Juices should run clear when the chicken is pricked with a knife.

Remove the chicken to a plate and cover to keep warm. Add the zucchinis, mushrooms, artichokes, and olives to the pan over medium heat. Sauté for a minute, then add the wine to deglaze the pan, scraping up any bits in the pan. Simmer for 2 to 3 minutes, add the butter, and stir until it melts. Season the sauce to taste with salt and pepper.

Plate each chicken portion with some of the vegetables and drizzle sauce around and over.