Bon Appιtit - May 1999


                      1 lemon, halved
                      12 baby artichokes
                      3 tablespoons olive oil
                      1 3 1/2-pound chicken, cut into 8 pieces
                      20 pearl onions, blanched 1 minute in boiling water, peeled
                      1/4 cup red wine vinegar
                      1/2 cup water
                      3 large garlic cloves, peeled
                      2 bay leaves

                      1/4 cup chopped fresh Italian parsley 

Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water.
Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they
break naturally, continuing until all tough outer leaves have been removed. Using small
sharp knife, trim outside of base until smooth and no dark green areas remain. Cut
artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with
remaining artichokes.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper.
Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per
batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot
and sautι until onions are golden, about 6 minutes. Add vinegar and stir until evaporated,
 about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop
vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is
tender, about 30 minutes. Discard bay leaves.
Transfer chicken and vegetables to platter. Sprinkle with parsley and serve. 

Serves 4.

Please report any bad links..Thanks, Buzz


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