Serves: 10
Total Calories: 315

1 tablespoon unsalted butter
3 tablespoons olive oil
4 leeks, white part only, trimmed, well washed, and finely chopped
5 shallots, minced
14 shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices
25 cremini mushrooms, quartered
10 chicken breasts halves
5 chicken thighs
1/2 cup all-purpose flour
sea salt and freshly ground pepper to taste
1 1/2 cups dry white wine
10 ounces frozen artichoke hearts
6 anchovies fillets, coarsely chopped
2 bay leaves
1 cup water (about)
1/4 cup fresh lemon juice
1 cup coarsely chopped fresh flat-leaf parsley

In a large Dutch oven or heavy flameproof casserole, melt the butter with 1 tablespoon of the olive oil. Add the leeks and shallots and sauté over medium heat for 5 to 7 minutes, or until soft. Add the mushrooms and sauté until limp. Using a slotted spoon, transfer the vegetables to a bowl.

Rinse the chicken pieces and dry them with paper towels. Put the flour on a large plate and season with the salt and pepper. Dredge the chicken breasts and thighs evenly in the flour.

Add the remaining 2 tablespoons olive oil to the same pan and heat over medium-low heat. Brown the chicken on all sides, about 8 minutes.

Stir in the leeks, shallots, and mushrooms, then add the wine. Stir in the artichokes, anchovy fillets, and bay leaves.

Cover and cook for 1 1/2 to 1 3/4 hours, or until the chicken is beginning to fall off the bone. Check after 45 minutes and add the water as necessary to keep the chicken moist.

Pull the skin off the chicken with a fork and discard the skin. Stir the casserole, pulling some of the chicken meat off the bones. Add the lemon juice, and season with the salt and pepper. Sprinkle with the parsley and serve.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 315
Calories from Fat: 94

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