Chicken Thighs with Mushrooms and Artichoke Hearts
An new favorite.
Servings: 4 people
Ingredients
- 8 chicken thighs skinless and boneless and cut into bite-sized pieces
- salt and freshly ground pepper to taste
- all-purpose flour
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 4 ounces mushrooms quartered - I use whatever I have on hand: button, baby bella, cremini, etc,
- 1½ cups white wine chardonnay or other white wine that happens to be open and you would drink
- 1 bay leaf
- sprigs thyme
- 6 ounces artichoke hearts frozen and thawed
- 1½ cups chicken stock
- 2 tablespoons cream or half and half or even sour cream if you don't have anythng else
Instructions
- Preheat the oven to 350° F.
- Combine the flour (I use about ½ cup), salt and pepper in a bowl or plastic bag. Add the chicken pieces and mix or shake until coated. Tap off the excess flour.
- In a large oven-proof skillet or shallow flameproof casserole, melt the butter with the oil. Add the chicken pieces and cook over high heat, turning occasionally, until deeply browned and crusty 10 to 12 minutes. Transfer the chicken to a large plate.
- To the same skillet or casserole, add the onion and mushrooms and cook over low heat until softened, 5 minutes.
- Add the wine and cook over high heat until reduced by half, about 5 minutes.
- Add the bay leaf, a few thyme sprigs, artichokes and stock and bring to a boil. Return the chicken to the pan. Transfer to the oven and braise until the meat is tender, 45 minutes or so.
- Return the skillet or casserole to the stove, over high heat, and stir in the dairy (cream, half and half or sour cream).
- Bring to a boil for about 5 minutes, allowing the sauce to thicken.
- Remove the bay leaf and what’s left of the sprigs before serving.
Notes
Serve with your favorite starch: egg noodles are great, or rice, potatoes (especially mashed or smashed) or polenta.
Enjoy!