Chicken and Artichoke Fricassee

 *You can use any meat cut into cubes

Ingredients:

1 lb. chicken, cubed

1 Tbsp fresh rosemary, chopped fine

2 Tbsp Roast Garlic oil

2 tsp red wine vinegar

3/4 cup artichoke hearts, 1/4 inch

1 Tbsp olive oil

2 Tbsp all-purpose flour

1/2 cup pearl onions

1/2 cup carrots, 1/2-inch cubes

1 Tbsp butter

1/2 cup dry red wine

2 cups chicken stock

1 1/2 Tbsp Parsley

1/2 cup olive oil

salt and pepper to taste

Ingredients:

Marinate meat for 1 hour at room temperature with rosemary, garlic oil, vinegar, salt and pepper.  

Drain artichoke hearts, put in a bowl and mix with olive oil and black pepper.  Reserve. 

Heat 2 Tbsp olive oil in a pan on medium high heat until hot.  Remove meat from marinade, dredge in flour.  Add to pan in single layer about 2 minutes on each side.  Remove to a plate.  Add remaining 2 Tbsp olive oil to pan, when hot add onions and carrots.  Season with salt and pepper.  Sauté until lightly caramelized, about 8 minutes.  Stir occasionally and regulate heat so vegetables do not overcook or burn. 

 Add butter to coat vegetables, then return meat to pan.  Deglaze with wine and reduce by half.  Add stock and w lid of pan slightly ajar, continue to simmer for 45 minutes or until meat becomes tender.  Carefully mix in artichoke hearts and coo for another 10 minutes or so to blend the flavors.  Adjust seasoning as needed.  Finish with chopped parsley. Serve immediately.  Serves 2.