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Chicken With Artichokes, Mushrooms, And White Wine

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Ingredients
  All purpose flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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