Here’s a great Shabbat main dish for you, complete with two bottles of wine, in case you’re entertaining a bunch of friends who can’t agree whether to drink red or white wine.
When I sent this dish over to Gary at Royal Wine Corparation, he told me that artichokes are hard to pair with wine, and sent me an unoaked Chardonnay (Binyamina Reserve) and a fruity and acidic red (Ramon Cardova Rioja).
serves about 4, depending on what else you’re serving.
- 1 whole chicken, cut into 8
- 3 tablespoons olive oil
- 1/2 teaspoon paprika
- 3 tablespoons Earth Balance
- 4 ounces sliced mushrooms
- 2 tablespoons flour
- 2/3 cup chicken stock, veggie stock or water
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh rosemary, chopped
- 1 clove garlic, minced
- 2 cans artichoke hearts, drained (don’t use the marinated kind. frozen would work as well)
- salt & pepper, to taste
- flat-leaf parsley, chopped, to garnish
- Preheat the oven to 375 degrees
- Sprinkle chicken with salt and pepper and brown on all sides in a Dutch oven.
- Remove chicken to a plate and sprinkle with paprika.
- Reduce heat to medium and add Earth Balance to the pot. Brown the mushrooms, stirring occasionally, and add the garlic. Season with salt and pepper after the mushrooms are browned.
- Sprinkle flour over mushrooms and cook for a minute or so. Stir in stock, vinegar and rosemary. Cook, stirring until slightly thickened, then add the chicken and artichoke hearts to the pot. Cover and bake for 40 minutes, or until chicken is cooked through.
- Remove the lid and use tongs to place the chicken on top of the veggies. Turn on the broiler and crisp the chicken skin for only 3 or 4 minutes.
- Sprinkle with chopped parsley and serve.