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Chicken With Artichokes

Chef.Foodie's picture
Ingredients
  Whole chicken breasts/2 each legs and thighs 1 1⁄2 Pound, split (2 Pieces, 3/4 Pound Each)
  Butter 1 Tablespoon
  Margarine 1 Tablespoon
  Salad oil 1 Tablespoon
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Mushrooms 5 Medium, sliced
  All purpose flour 4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Dry sherry 2 Tablespoon
  Chicken stock 1 Teaspoon
  Dry rosemary 1⁄8 Teaspoon, crumbled
  Minced parsley 1 Tablespoon, minced
  Salt To Taste
  Pepper To Taste
  Paprika To Taste
Directions

Sprinkle chicken lightly with salt, pepper, and paprika.
In a wide frying pan, cook chicken in butter and oil over medium-high heat until browned.
Arrange chicken in a 1 to 1 1/2-quart casserole with artichoke hearts.
Cook mushrooms in pan drippings until liquid evaporates; sprinkle mushrooms with flour and stir to blend.
Gradually stir in water, sherry, chicken stock base, and rosemary.
Cook, stirring, until slightly thickened; pour over chicken.
Cover and bake in a 375° oven for 20 minutes for breasts (40 minutes for legs) or until meat is no longer pink when slashed in thickest part.
Garnish with minced parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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