chicken,artichokes and lemon. a natural combo
2 cans artichoke hearts,drained and sliced in half thru the stem end
juice of 3-4 lemons (6 Tbsp)
1 chicken cut up
1 Tbsp butter
1 Tbsp olive oil
8 fresh sage leaves
2 large shallots finely chopped
1/4 cut white wine
fresh ground pepper
preheat the oven to 425
trim excess fat from the chicken and cut the breasts crosswise into 2 pieces
in a large saute pan melt the butter and add the olive oil. Over medium high heat brown the chicken on both sides until lightly browned 4-5 /side. Brown in batches so you dont crowd the pan
place the chicken skin side down in a roasting pan.
tuck 4 of the sage leaves under the chicken
season the chicken with some fresh ground pepper
in the saute pan reduce the heat to medium and saute the shallots 3 minutes pour in the wine and deglaze the pan,stiring up any browned bit. bring to a boil and pour over the chicken. pour over the chicken.
sprinkle 3 Tbsp of the lemon juice over the chicken
place in the oven and cook for 20 minutes,basting 1/2 wat thru with the pan juices
turn the chicken over and cook 20 minutes or so longer, until the juices run clear again basting 1/2 way thru
using tongs transfer to a serving plate.
place the roasting pan over a burner on the stove. add the remaining lemon juice and reduce slightly over medium heat. Pour over the chicken. Garnish with the remaining sage before serving.