thepioneerwoman
Chicken with Mushrooms and Artichokes
This is the second of two chicken-centered pantry meals I made last week after discovering a slew of chicken legs that were close to their expiration
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●oven
📝 Preparation Steps
1
Salt and pepper chicken pieces.
Salt And Pepper, to taste
2
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to ⏱️ 2 minutes. Remove chicken from skillet.
Olive Oil3 Tablespoons
3
Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.
4
Pour in chicken broth---you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for ⏱️ 30 minutes, checking to make sure chicken broth doesn't completely evaporate. (Add more as needed).
5
Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional ⏱️ 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.
Salt And Pepper, to taste
6
Pour over cooked pasta. Top with more chives and Parmesan. Yum!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...