one cut up 3 pound chicken 16 small new potatoes 25 pitted ripe black olives one 1 pound can of artichoke hearts, drained 3/4 pound of butter a small glass of Maderia or Sherry
Place the chicken, olives and butter in a heavy uncovered pot. Simmer until very tender, about 1 1/2 hours. Add potatoes during the last 35 - 40 minutes and artichoke hearts during the last 10 minutes. Place the solids in serving dish. Swish the wine in the sauce and pour over the chicken. Serves 4
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