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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.