Barbie Butz is a freelance columnist for The Atascadero News and Paso Robles Press; you can email her at firstname.lastname@example.org.
If you need a break from soccer, don’t forget the Fiesta del Tamal in Atascadero this Saturday, from 11 am to 7 pm in the downtown area and the Sunken Gardens.
Last week we met Stan and Maureen Marquis for breakfast at Atascadero Bistro to celebrate Maureen’s birthday. We hadn’t eaten there, but will definitely go back. The food was delicious, especially the biscuits and gravy, one of my favorites!
Getting through this together, Paso Robles
Speaking of birthdays, on January 8th, our family was blessed with the arrival of little Hannah Charlotte Butz. She is the first child of our grandson Morgan and his wife Becky and the 20th great-granddaughter of John and myself. Welcome to the family, Hannah!
By the way, while watching football, there’s nothing better than sticking a casserole of main course in the oven, timed to be ready when the last play is made. Make a nice green salad ahead of time and make a simple dessert. Serve the casserole with warm buttered sourdough rolls and voila!
The results of this week’s recipe will taste like you’ve been in the kitchen all day. Your family and friends will want to meet the chef you hired.
Chicken and Artichoke Casserole
1 rotisserie/fryer chicken (3 ½ to 4 pounds), cut up
4 tablespoons of butter
1 package (8 ounces) frozen artichoke hearts, thawed and drained or 1 can (14 ounces) artichoke hearts, drained (not marinated)
½ cup chopped onion
1/3 cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon pepper
1 ½ teaspoons dried rosemary
1 cup of chicken broth
1 cup dry white wine
1 can (6 ounces) whole mushrooms, drained
In a heavy skillet, brown chicken in butter. Transfer to a greased 13-inch pan. x 9 in. 2-inch baking dish x 2 in. Cut artichoke hearts in half; Arrange between chicken pieces. Add onion to skillet; cook until tender. Mix flour and seasonings; and broth and wine. Cook, stirring constantly, until thickened. Add the mushrooms. Spoon over the chicken. Cover with foil and bake at 375 degrees for 55-60 minutes or until chicken is tender. Serve 6. Touchdown!
Note: You can substitute 1 cup of white wine with 1 cup of chicken broth plus 2 tablespoons of fresh lemon juice. Also, you can add 1 small jar of minced bell pepper, well drained, when adding the broth and wine or broth with lemon juice.
Enjoy the games.