From: Chef Bruno Orsi, North Beach Restaurant, San Francisco. Yield: 24 servings.
6 3-lb. chickens, quartered
as needed for dredging, flour
to taste, salt and pepper
as needed, olive oil
as needed, rosemary sprigs
12 small zucchini, diced
1½ lb. white button mushrooms, sliced
2¼ lb. drained cured artichoke hearts, sliced
1¼ lb. black olives, sliced
1½ qt. dry white wine
¾ cup unsalted butter
Dredge each chicken quarter in flour, salt and pepper. Heat oil and rosemary sprig in saute pan and brown each chicken quarter on both sides. Finish in a 325°F oven until cooked through.
For each serving, to order: Reheat or finish a quicken quarter. Heat oil and small rosemary sprig in saute pan and add ½ cup each zucchini, mushrooms, artichokes and ⅓ cup olives. Saute briefly then add ½ cup wine to deglaze. Simmer briefly. Add 1 Tbsp. butter to finish sauce. Season to taste with salt and pepper.
Plate chicken quarter with vegetables and drizzle sauce around and over.