Fry garlic until golden, and then remove from pan.
Add chicken, rosemary and salt and brown chicken, turning until the chicken is deep brown.
Add wine vinegar and quickly cover pan until the sizzling stops.
Add wine and cook on high heat until the liquid is reduced.
Reduce heat and simmer about 15 minutes.
Add the sliced mushrooms and artichoke hearts, and cook until the chicken and mushrooms are tender.
Remove chicken to platter.
Add about a tbsp of water to the juices in the pan, turn up the heat and with a wooden spoon scrape clean the sides and bottom to get all the bits that are there- the sauce will turn amber.
Pour over chicken and serve with good Italian bread.
“this was absolutely wonderful. fairly easy to make and great tasting! thanks for the great chicken recipe!”
“This was very good! I hope everyone realizes who Leonard Cohen is, a very famous singer.”
“Russell made this for our dinner. Only slight change he made was to fry the mushrooms first then remove them as he knows I hate the texture of boiled ones. This was not so great to look at, didn’t result in much “sauce” to go over our mash, but tasted fantastic.”