Yesteday I got a whole chicken and used the breast for dinner last night. I used the trimmings and bones to make 6 cups of chcken broth and today used the legs and thighs to make the sauté below.

 Lucille Ball’s Chicken Sauté

 

Ingredients

• 4 pound whole chicken (cut up) 
• 1/8 cup all-purpose flour 
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 1/2 teaspoon pepper 
• 1/4 cup olive oil 
• 1 tablespoon parsley, minced 
• 1 cup sliced mushrooms 
• 1 yellow onion, chopped 
• 1 can (15 ounce) artichoke hearts (drained) 
• 1 clove garlic, smashed 
• 1/4 cup white wine

Dust chicken with a mixture of flour, salt, pepper, and paprika.

1. Dust cut-up chicken with mixture of salt, pepper & paprika

 2. Heat 1/4 cup olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.

3. Remove chicken. Add to skillet, 1 tbsp. chopped parsley, 1 cup sliced mushrooms, 1 small chopped onion, artichoke hearts , canned, 1 chopped garlic clove.

 4. Cook until onion is tender.5. Add 1/4 cup white wine.

 6. Replace chicken in skillet. Cover; simmer 10 minutes.