Creole-Style Chicken with Mushroom, Olive, and Artichoke Medley
Transport your taste buds to the heart of Louisiana with this exquisite Creole-style chicken dish. Unlike typical recipes, this version incorporates a delightful combination of tender chicken, earthy mushrooms, briny green olives, and succulent artichoke hearts. The blend of flavors, enhanced by a rich gravy made with chicken stock and sherry, creates a dish that's both comforting and sophisticated, perfect for family dinners or entertaining guests. Serve alongside rice or crusty bread to soak up every bit of the delicious sauce.
4
Servings
500
Calories
11
Ingredients
Ingredients
Broiler-fryer chicken
1 (about 2 1/2 to 3 lbs, cut into pieces)
Salt
1/2 teaspoon
Ground cayenne pepper
1/2 teaspoon
Vegetable oil
1/2 cup
Butter
4 tablespoons
Fresh mushrooms
3/4 lb (trimmed and finely chopped (about 4 cups))
Flour
1/4 cup
Chicken stock
2 cups
Pitted green olives
1/4 cup (thinly sliced)
Dry sherry
1/4 cup
Frozen artichoke hearts
1 (10 ounce) package (freshly cooked)
Instructions
1
Begin by patting the chicken pieces dry with paper towels. Season them generously on all sides with salt and cayenne pepper.
2
In a large, heavy skillet, heat the vegetable oil over medium heat until it shimmers.
3
Add the chicken pieces skin-side down and fry them for about 20 minutes, turning frequently with tongs, until they are golden brown and cooked through. To check doneness, pierce the thickest part of the thigh; the juices should run clear. If they are still pink, cook for an additional 2-3 minutes.
4
Once the chicken is cooked, transfer it to a heated platter and cover it with foil to keep warm. Drain excess oil from the skillet, leaving about 4 tablespoons.
5
In the same skillet, melt the butter over medium heat. When the butter has foamed and subsided, add the chopped mushrooms. Cook the mushrooms for about 5 minutes, stirring occasionally, until tender and any liquid has evaporated. Take care not to let them brown. Remove the skillet from heat once done.
6
Add the flour to the remaining fat in the skillet, mixing well. Gradually whisk in the chicken stock, stirring continuously until the sauce comes to a boil and thickens, approximately 3-5 minutes. Lower the heat and simmer for 2-3 minutes to cook off the raw flour taste.
7
Stir the cooked mushrooms, sliced olives, dry sherry, and artichoke hearts into the sauce. Simmer for an additional minute until warmed through.
8
Taste the sauce and adjust seasoning if needed. Finally, ladle the savory mushroom, olive, and artichoke sauce over the fried chicken pieces before serving immediately.
Nutrition Information
30
Fat
20
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creole-Style Chicken with Mushroom, Olive, and Artichoke Medley?
It is an exquisite Louisiana-inspired dish featuring tender chicken, earthy mushrooms, briny green olives, and succulent artichoke hearts in a rich gravy made with chicken stock and sherry.
How many servings does this recipe make?
This recipe yields 4 servings.
What type of chicken is recommended for this dish?
The recipe calls for one broiler-fryer chicken, weighing about 2.5 to 3 lbs, cut into pieces.
How is the chicken seasoned?
The chicken pieces are seasoned generously on all sides with 1/2 teaspoon of salt and 1/2 teaspoon of ground cayenne pepper.
What kind of oil should I use for frying the chicken?
You should use 1/2 cup of vegetable oil.
How long does it take to fry the chicken?
The chicken should be fried for about 20 minutes, turning frequently, until golden brown and cooked through.
How do I check if the chicken is done?
Pierce the thickest part of the thigh; if the juices run clear, it is done. If they are still pink, cook for an additional 2-3 minutes.
What should I do once the chicken is cooked?
Transfer the chicken to a heated platter and cover it with foil to keep it warm while preparing the sauce.
How much fat should I leave in the skillet for the sauce?
After frying the chicken, drain the excess oil but leave about 4 tablespoons in the skillet.
What role do mushrooms play in this recipe?
Mushrooms add an earthy flavor and a tender texture to the savory sauce.
How do I cook the mushrooms for this dish?
Melt 4 tablespoons of butter in the skillet, add 3/4 lb of chopped mushrooms, and cook for about 5 minutes until tender.
What is the secret to a good gravy in this recipe?
The secret is creating a roux with flour and the remaining fat, then gradually whisking in chicken stock until thickened.
How much chicken stock is needed for the sauce?
You will need 2 cups of chicken stock.
How long does it take for the sauce to thicken?
The sauce usually takes approximately 3-5 minutes to come to a boil and thicken.
Why do I need to simmer the sauce for an extra 2-3 minutes?
Simmering after thickening helps to cook off the raw flour taste.
What kind of olives are used in this Creole dish?
The recipe uses 1/4 cup of pitted green olives that have been thinly sliced.
Is wine used in this recipe?
Yes, 1/4 cup of dry sherry is added to the sauce for a sophisticated flavor profile.
What type of artichoke hearts are best to use?
A 10-ounce package of frozen artichoke hearts, freshly cooked, is recommended.
When should I add the olives and artichoke hearts to the sauce?
Stir the cooked mushrooms, sliced olives, dry sherry, and artichoke hearts into the sauce after it has thickened and simmered.
How should the dish be served?
Ladle the savory medley sauce over the fried chicken pieces and serve immediately.
What are the recommended side dishes?
It is best served alongside rice or crusty bread to soak up the delicious sauce.
How many calories are in a serving?
Each serving contains approximately 500 calories.
What is the protein content of this meal?
There are 37.5 grams of protein per serving.
Is there a lot of fat in this recipe?
There are 30 grams of fat per serving.
Is this dish spicy?
It has a mild kick from the 1/2 teaspoon of ground cayenne pepper used to season the chicken.
Can I use fresh mushrooms instead of chopped?
The recipe specifies 3/4 lb of fresh mushrooms, trimmed and finely chopped, which equals about 4 cups.
How many ingredients are in this recipe?
The recipe consists of 11 ingredients.
Is this recipe good for entertaining?
Yes, its sophisticated flavor profile and comforting nature make it perfect for entertaining guests.
What category of food does this fall into?
This dish is categorized under Chicken and is a type of Southern/Creole cuisine.
Can I substitute the vegetable oil?
While vegetable oil is specified for frying, you could use another high-smoke-point oil, though it may slightly alter the traditional flavor.