Transfer the chicken to the plate. Reduce the heat to medium and add the wine or broth, scraping up any browned bits from the bottom of the skillet. Add the artichokes and olives and bring to a ...

Cover and simmer over low heat, turning the chicken pieces once, until the breast pieces are just white throughout ... preserved lemon and artichoke hearts to the casserole and simmer over ...

I love a good Sunday afternoon braise, when I have hours to turn a tough cut of meat into a dish that is sublimely tender ...

Add the white wine to the pan and leave it bubble away ... Towards the end of cooking add the artichoke hearts to the pan along with the parmesan, thyme leaves and another good crack of black ...

a light-bodied white vintage from Tuscany. Course No. 2 features tender bites of chicken tossed in penne pasta with garlic, olive oil, sun-dried tomatoes and artichoke hearts. The wine for this ...