Pollo Campobasso

• Organic Chicken (cut into parts)
• Sundried tomatoes
• Best Olive Oil (Frantoia)
• (4) Shallots, sliced
• Half of one head of garlic, sliced, divided in half.
• Red Pepper Flakes
• Basil (fresh or dried)
• 1 Tbsp Butter
• Diced potatoes
• 1 1/2 to 2 c. of mushrooms (white is fine, any other type lends depth of flavor.)
• Can of Artichoke Hearts, halve them. (Organic is best.)
• 1/2 c. White Wine
• 2 c. Chicken Stock, divided in half (Organic, Pacific brand from the box, makes life easy.)
• Brown Rice (cooked according to package instructions)

1. Heat the oven to 425 degrees F.
2. Boil 1 quart of water. Add salt once it is boiling.
3. Heat oil in a sturdy frying pan. Add sliced shallots and soften (5 mins), then add 1/2 garlic. Saute for 3 mins. Add butter and white wine, then sliced mushrooms and red pepper flakes. Cook for about 10 minutes. Adding chicken stock as necessary. Add halved Artichoke hearts to melange, just before finished.
4. Meanwhile, add diced potatoes to salted water and par-cook for 5-7 minutes.
5. While veggies are sauteeing and potatoes are cooking, clean the chicken and salt and pepper it, adding other 1/2 garlic slices and basil beneath the skin.
6. Add potatoes to saute pan mixture, mix, and pour into a large baking dish. Place chicken pieces on top. Bake in oven covered for 25 minutes. Then take cover off and bake for 20 minutes more or until chicken is cooked and pierced chicken juices run clear.
7. Meanwhile, cook rice per instructions.
8. Serve chicken and vegetable melange over rice.

chicken, tomatoes, olive oil, shallots, head of garlic, red pepper, basil, butter, potatoes, mushrooms, hearts, white wine, chicken, brown rice

Taken from www.epicurious.com/recipes/member/views/pollo-campobasso-50081938 (may not work)