Chicken With Artichoke Hearts & Mushrooms
- Reviews 2
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 lb chicken parts
- 1⁄2 teaspoon paprika
- salt
- pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 ounces marinated artichoke hearts, drained
- 1⁄4 lb mushroom, sliced
- 2 tablespoons all-purpose flour
- 2⁄3 cup chicken broth
- 1⁄3 cup dry white wine (Sauvignon Blanc is suggested)
- 1⁄4 teaspoon dried rosemary, crumbled
- chopped fresh parsley (to garnish)
Directions
- Preheat oven to 375 degrees.
- Sprinkle chicken pieces with paprika, salt& pepper.
- Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
- With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
- Arrange artichoke hearts in casserole between pieces of chicken.
- Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
- Sprinkle the flour over the mushrooms.
- Stir well.
- Add chicken broth, wine and rosemary, stirring until smooth over low heat.
- Pour mushroom sauce over chicken and artichokes.
- Cover and bake for 35-40 minutes.
- Serve chicken garnished with fresh parsley.
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