Braden Family Cookbook
a large fry pan add oil and brown the chicken pieces well.
Remove the chicken and put it into a 6 quart stove-top casserole that has
a cover. Add the garlic to the fry
pan and sauté until the garlic is just cooked, but does not brown. Browning makes it bitter.
Toss the red wine into the fry pan and stir around to get all of the nice
brown little pieces of chicken that were in the pan.
Add the wine and garlic mixture to casserole with the chicken.
Add all the remaining ingredients to the casserole except the artichokes,
roux and salt and pepper. Bring to
a boil, cover and simmer for 40 minutes. Add
the artichokes and simmer another 10 minutes uncovered. Stir in enough roux to thicken sauce to medium gravy
consistence. Add salt and pepper to
entrée. Shred meat off of bones,
add to sauce and use as a topping for pasta to use up any leftovers!