Creamy Chicken With Mushrooms and Artichokes

Recipe by Zurie
READY IN: 1hr 20mins




  • 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.