From: Chef Bruno Orsi, North Beach Restaurant, San Francisco. Yield: 24 servings. 6 3-lb. chickens, quartered as needed for dredging, flour to taste, salt and pepper as needed, olive oil as needed, rosemary sprigs 12 small zucchini, diced 1½ lb. white button mushrooms, sliced 2¼ lb. drained cured artichoke hearts, sliced 1¼ lb. black olives, sliced 1½ qt. dry white wine ¾ cup unsalted butter Dredge each chicken quarter in flour, salt and pepper. Heat oil and rosemary sprig in ...
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