Roman Chicken

• 8 pieces chicken, skinned
• 2 Tbsp. olive oil
• 4 cloves garlic, chopped
• 1 c. red wine
• 4 beef bouillon cubes, dissolved in 2 cups water
• 6 slices bacon, chopped
• 1 c. roma tomatoes, diced
• 2 tsp. whole marjoram
• 14 oz. artichoke hearts, quartered (packed in water or frozen)
• 1 Tbsp. butter
• 1 Tbsp. flour
• ground pepper to taste

1. Brown chicken in oil in frying pan.
2. Place chicken in 6-quart covered, stove-top casserole.
3. Saute garlic in frying pan until softened; deglaze with wine and add to casserole.
4. Add bouillon, bacon, tomatoes and marjoram.
5. Bring to a boil.
6. Cover and simmer 40 minutes.
7. Add artichoke hearts and simmer for 10 minutes.
8. Skim off any fat from the surface.
9. Combine flour and butter to form a roux and cook in a small saucepan for 2 minutes, stirring until smooth and blended.
10. Add roux to chicken and heat a few minutes. Add pepper as desired.

chicken, olive oil, garlic, red wine, bouillon cubes, bacon, roma tomatoes, whole marjoram, hearts, butter, flour, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768816 (may not work)