Roman Chicken

Name: Roman Chicken
Ingredients: 8 pieces chicken, skinned; 2 Tbsp. olive oil; 4 cloves garlic, chopped; 1 c. red wine; 4 beef bouillon cubes, dissolved in 2 cups water; 6 slices bacon, chopped; 1 c. roma tomatoes, diced; 2 tsp. whole marjoram; 14 oz. artichoke hearts, quartered (packed in water or frozen); 1 Tbsp. butter; 1 Tbsp. flour; ground pepper to taste

12 ingredients

10 steps

Ingredients

8 pieces chicken, skinned
2 Tbsp. olive oil
4 cloves garlic, chopped
1 c. red wine
4 beef bouillon cubes, dissolved in 2 cups water
6 slices bacon, chopped
1 c. roma tomatoes, diced
2 tsp. whole marjoram
14 oz. artichoke hearts, quartered (packed in water or frozen)
1 Tbsp. butter
1 Tbsp. flour
ground pepper to taste

Directions

1

Brown chicken in oil in frying pan.
2

Place chicken in 6-quart covered, stove-top casserole.
3

Saute garlic in frying pan until softened; deglaze with wine and add to casserole.
4

Add bouillon, bacon, tomatoes and marjoram.
5

Bring to a boil.
6

Cover and simmer 40 minutes.
7

Add artichoke hearts and simmer for 10 minutes.
8

Skim off any fat from the surface.
9

Combine flour and butter to form a roux and cook in a small saucepan for 2 minutes, stirring until smooth and blended.
10

Add roux to chicken and heat a few minutes. Add pepper as desired.