Serves: 6
Total Calories: 104
Brown chicken in butter or margarine and place in another Dutch oven. Cover chicken with artichokes and mushrooms. Saute onion in pan juices. Add flour, rosemary, salt, and pepper. Add broth and wine. Cook until bubbly. Spoon over chicken and cook for about an hour using 6-8 briquets for the bottom and 14-16 on the lid. Pour the remaining wine into cook.
Spiced with More Tall Tales - Fish and Fowl
This Artichoke Chicken recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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