CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
CHICKEN AND ARTICHOKE FRICASSéE WITH MOREL MUSHROOMS
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Provided by Molly Stevens
Categories Soup/Stew Milk/Cream Chicken Dairy Garlic Herb Mushroom Vegetable Sauté Dinner Artichoke Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
- Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
- Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
- Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
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- Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
- Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
- Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
- Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
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- Season the chicken thighs on each side generously with salt and pepper. In a large skillet, heat the LouAna Liquid Coconut Oil over medium heat until rippling. Working in batches, add half the chicken thighs to the skillet and cook for about 5-7 minutes on each side. Set chicken on a plate and tent with foil. Repeat with remaining chicken.
- To the same skillet, add leeks, celery, carrots and mushrooms, and season with salt and pepper. Cook for about 10 minutes, or until the mushrooms have released their liquid. Add flour and cook for about 1 minute. Add wine and deglaze the pan, scraping up any brown bits that have formed. Cook for about 1 minute. Add chicken stock, artichoke hearts, and coconut milk, and then bring to a simmer.
- Add chicken thighs to the pan and cook over medium-low heat or until the chicken is cooked through, about 20 minutes. Add peas, cover and cook for about 3 minutes, or until bright green and tender.
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Estimated Reading Time 2 mins
- Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
- Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
- Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add low-salt chicken broth and artichokes; bring to boil.
- Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
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