Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page



ROMAN STYLE                                                                                    J. Smith


3 #  skinless chicken thighs (you may substitute a 3 # chicken cut up into 8 pieces)
2 TBSP olive oil
3 cloves garlic, chopped
1 cup red wine
1 14 oz. Can beef stock (or substitute 2 cups homemade beef stock)
½ cup coarsely chopped thick sliced bacon or pancetta (one slice about ¼ inch thick)
2 TSP whole marjoram
1 14.5 oz. Can diced tomatoes, drained
1 14 oz. Can artichoke hearts, drained and quartered
enough butter and flour roux to thicken mixture (about 3 – 4 TBSP)
salt and pepper to taste

In 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 taste. 

Great entrée.  Shred meat off of bones, add to sauce and use as a topping for pasta to use up any leftovers!