Prep 20 mins
Cook 1 hr
This chicken dish is creamy and mild and the flavours meld completely. It is a fairly rich dish and does not pretend to be low-cal! I used canned mushroom pieces and artichokes because it's quicker, but fresh, lightly cooked mushrooms and artichokes can be used. Serve with brown rice and a green vegetable such as swiss chard, fresh green beans or broccoli. Very comforting and tasty! Please note that you can use a tin of asparagus pieces in the place of the mushrooms.
- 2 1⁄2 lbs chicken pieces (bone and skin in)
- 1 cup mayonnaise, tangy, not bland
- 4 tablespoons prepared mustard, preferably wholegrain and creamy
- 1 teaspoon garlic, chopped
- 1 tablespoon lemon juice
- 1⁄2 teaspoon Tabasco sauce (optional)
- 1⁄2 teaspoon seasoning salt
- 14 ounces mushrooms, canned weight before draining (stems and pieces are fine (or use asparagus pieces)
- 14 ounces canned artichoke hearts (canned weight before draining)
- 2 ounces camembert cheese or 2 ounces brie cheese, ripe
- fresh ground black pepper
- Heat oven to 350 deg F.
- Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
- Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
- In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
- Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
- Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
- Cut the camembert or brie into small chunks and tuck in all over the chicken.
- Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
- Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
- Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
- The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
- Grind over plenty of fresh black peppercorns.
- Serve with rice, steamed broccoli and a salad.
Oh am I so glad I chose this dish for Spring PAC 2014. Along with your Bruschetta With Avocado and Chilli Pepper Topping#230739 and a salad we had a fabulous dinner and one I definately would serve to guests. I used frozen artichokes instead of fresh but otherwise followed the instructions. Thank you for posting.
Oh wow, this is a sensational dish -- even the visiting artichoke-hater loved it. I made this with four large chicken marylands (leg-thigh combo) cut into pieces. Sautéed fresh mushrooms (240 grams or about 8 ounces) and used the same weight of drained artichokes from a bulk jar I buy. Diced the chokes quite small so I could distribute them more evenly across the entire dish. Had a lovely ash brie that needed to be used up. Used Best Ever Homemade Mayonnaise. Found I was out of seed mustard, so used a combo of American, hot English and Dijon. Added an extra squeeze of lemon juice and completely forgot the Tabasco. Oops! Love the tangy flavours and look forward to making this often. Thanks so much for posting.
This is delicious! The only change I will make next time is asparagus instead of artichoke hearts--personal taste. (And I used more cheese, since I had a lot left.) Thanks for sharing this wonderful, and so easy recipe, Zuretha! :-)