Spring 2008 Menu Fettuccine with Fiddleheads and Ham Lamb and Mint Risotto Meyer Lemon and Pistachio Bars Chicken Breast and Baby Artichoke Fricassee Main Recipe Index

Makes 4 servings

This homey casserole is the kind of dish that one might find at a French bistro--tender chicken in a lovely wine sauce, perfect for spooning over egg noodles or rice. Do not be daunted by the instructions for cleaning the artichokes. Once you get the hang of it, this easy chore goes very quickly. For a side dish, serve steamed baby carrots tossed with butter.

1 lemon, cut in half
9 baby artichokes (1 pound)
2 tablespoons extra-virgin olive oil
2 ounces (1/8-inch thick) prosciutto, diced
4 chicken breast halves, with skin and bone, about 12 ounces each
Salt and freshly ground black pepper to taste
1/2 cup all-purpose flour
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth, preferably homemade, or use canned low-sodium
1 tablespoon all-purpose flour
2 teaspoons chopped fresh rosemary, tarragon, or parsley, plus fresh sprigs for garnish, if desired

1. To prepare the artichokes, squeeze the lemon into 1 quart of cold water in a medium bowl. Working with 1 artichoke at a time, remove the outer leaves to reveal the tender heart. Using a medium paring knife, working with 1 artichoke at a time, pare away the dark green peel from the stem, and trim off the tip of the stem. Cut off the top third of the artichoke. Cut the artichoke in half. Using the tip of the knife, dig out the fuzzy choke. Place the artichoke in the lemon water. Repeat with the remaining artichokes. Set the artichokes aside.
2. Position an oven rack in the center of the oven and preheat the oven to 350°F.

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3. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the prosciutto and cook, stirring often, until lightly browned, about 2 minutes. Using a slotted spoon, transfer the prosciutto to a plate.
4. Increase the heat to medium-high. Season the chicken breasts with the salt and pepper. Spread the flour in a shallow dish. Coat the chicken with the flour, shaking off the excess flour. Place the breasts, skin side down, in the skillet and cook until the skin is golden brown, about 3 minutes. Turn and lightly brown the other sides, about 2 minutes more. Transfer to the plate.
5. Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Drain the artichokes and add to the skillet. Pour in 1/2 cup cold water and cover tightly. Reduce the heat to medium and cook until the artichokes begin to soften, about 5 minutes. Stir in the wine and bring to a boil, scraping up the browned bits in the bottom and sides of the skillet. Stir in the broth and reserved prosciutto bring to a boil. Return the chicken breasts, skin side up, to the skillet.
6. Bake until an instant-read thermometer inserted in the chicken reads 170°F, about 30 minutes. Using a slotted spoon, transfer the chicken and artichokes to a platter and tent with foil to keep warm.
7. Let the cooking liquid stand, off the heat, for a few minutes, then skim off as much clear yellow fat from the surface with a spoon as you can. Add the rosemary and bring to a boil over medium heat, stirring often. Cook until the sauce is lightly thickened, about 3 minutes. Season with salt and pepper and pour over the chicken and artichokes. Serve hot, garnished with fresh rosemary sprigs, if desired.