Chicken With Artichokes, Mushrooms, And White Wine
|All purpose flour||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken thighs||1 1⁄2 Pound, skin removed (6 Pieces)|
|Olive oil||1 Tablespoon|
|Button mushrooms||4 Ounce, thinly sliced|
|Frozen artichoke hearts||9 Ounce, thawed (1 Bag)|
|White wine||1 Cup (16 tbs)|
|Dried sage||1⁄2 Teaspoon, crumbled|
In a bowl, combine the flour,1/4 teaspoon of the salt, and the pepper.
Dredge the chicken in the flour mixture, shaking off the excess.
In a 10-inch skillet or saute pan, heat the oil over medium heat.
Saute the chicken until golden brown, about 4 minutes per side.
With a slotted spoon or kitchen fork, transfer the chicken to a platter.
Add the mushrooms to the skillet and cook, stirring frequently, until golden, about 4 minutes.
Add the artichokes; stir to coat.
Add the wine, sage, and remaining 1/2 teaspoon salt and bring to a boil.
Return the chicken to the skillet.
Reduce the heat, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.