Chicken with Mushrooms, and Artichoke Hearts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large skin-on, bone-in chicken thighs
1½ tsp salt
¼ tsp. pepper
½ tsp. paprika
6 T. butter
¼ lb. mushrooms, sliced
1 can artichoke hearts (I use Maria’s), drained, but save the liquid
About 6 Tbl. Flour
About ½ box chicken broth ( make plenty of the “ gravy”)
5 Tbl of sherry or a very dry white wine
¼ tsp. dried or 1 tsp. fresh rosemary
Try adding 1 tsp sage to this for more flavor
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Directions: |
Directions:Cut the chicken into serving pieces and sprinkle with salt, pepper, and paprika. Brown in butter, and remove to 9”x13” baking pan. Arrange the artichoke hearts in between the chicken pieces. Add more butter (if needed)to the drippings, and sauté the sliced mushrooms in this. Sprinkle flour over the mushrooms and stir in the chicken broth, sherry, and rosemary (and sage, if used) Cook for a few minutes, then pour over the chicken and artichoke hearts. Cover and bake at 375º for 50 minutes or until chicken is tender. |
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Personal
Notes: |
Personal
Notes: I got this recipe from Mom. She made it a lot for special dinners. It became one of our family favorites. I usually make it with chicken thighs (skinless),but have also used chicken breasts. I also usually add more flour and liquid (some extra chicken broth and the liquid from the artichoke hearts), so there will be more gravy. This chicken and gravy is delicious over rice, so we like plenty of gravy)
I made this in Bandon. I got 12 large thighs. I cooked 4 at a time in my cast iron skillet, put the four in a baking dish (enough for 2 meals for us), made the “ gravy” for those 4 thighs, poured it over the chicken, and covered with foil. Then I did the same process two more times. I put two baking dishes in the freezer PRIOR to baking (the first I baked that day for dinner that night and the next night). It was actually a pretty easy process.
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