Braised Chicken with Artichokes and Broad Beans
by Jan Gardner
1 cup shelled broad beans
500 gm artichokes
3 tablepoons olive oil
1 free range chicken cut into 10 pieces
1 cup wine
3 tablespoons white wine vinegar
1 cup chicken broth
1/2 bunch chives, chopped
1/3 bunch Italian parsley, chopped
freshly ground pepper
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— Lucy, Nethergreen
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