Poulet Bordelaise

2-4 lbs of chicken
1/2 lb of shallots
1 can of Trader Joe's artichoke hearts
A few (5-6) bay leaves
1 tablespoon (knob) of butter
Olive oil


Pat the chicken dry with a (paper) towel.

Using a large saute pan, melt the butter and add olive oil.

On high heat brown the chicken on both sides. Turn with tongs.

When browned, remove the chicken and brown the shallots.

When the shallots are browned, add the bay leaves, and return the chicken. Reduce to a simmer and cover.

After ten minutes add the artichokes and cook for a further thirty minutes.

Remove the chicken, etc. with a slotted spoon and add wine, buillion to make up liquid as needed, thicken with flour.

Place in serving dish and pour the sauce over.