Chicken Toscana

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

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