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Chicken with Artichokes
6
servings- Difficulty
Medium
Published 1966
Ingredients
1 package 91 ounces 1 cup
Method
Cook the artichokes in boiling salted water until tender. Drain, cover with the wine, and let stand for several hours or overnight.
Heat two cups water to boiling in a large kettle. Add the chicken, celery, salt and onion. Cover and simmer for two hours, until tender. When the chicken is cool enough to handle, remove the skin and bones. Cut the chicken
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