Chicken Toscana

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 saute pan and brown each chicken quarter on both sides. Finish in a 325°F oven until cooked through.

For each serving, to order: Reheat or finish a quicken quarter. Heat oil and small rosemary sprig in saute pan and add ½ cup each zucchini, mushrooms, artichokes and ⅓ cup olives. Saute briefly then add ½ cup wine to deglaze. Simmer briefly. Add 1 Tbsp. butter to finish sauce. Season to taste with salt and pepper.

Plate chicken quarter with vegetables and drizzle sauce around and over.