Savory Chicken with Artichoke Hearts and Sautéed Mushrooms
Discover the perfect blend of flavors with our Savory Chicken with Artichoke Hearts and Sautéed Mushrooms. This one-dish meal features tender chicken parts seared until golden and baked to perfection, nestled amidst zesty marinated artichoke hearts and earthy mushrooms. Enhanced with a savory sauce made from chicken broth and white wine, this dish is sure to impress your family and friends. Serve it with a sprinkle of fresh parsley for an inviting presentation. Ideal for any occasion, this recipe is as satisfying as it is delicious, making it a go-to favorite in your culinary repertoire.
4-6 servings
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken parts
1 lb (rinsed and patted dry)
paprika
1/2 teaspoon (for seasoning)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
unsalted butter
2 tablespoons (for sautéing)
olive oil
1 tablespoon (for sautéing)
marinated artichoke hearts
12 ounces (drained)
mushrooms
1/4 lb (sliced)
all-purpose flour
2 tablespoons (for thickening)
chicken broth
2/3 cup (for sauce)
dry white wine
1/3 cup (Sauvignon Blanc suggested)
dried rosemary
1/4 teaspoon (crumbled)
fresh parsley
to garnish (chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Rinse and pat dry the chicken parts, then season evenly with paprika, salt, and pepper.
3
In a large skillet, heat the unsalted butter and olive oil over high heat until hot. Carefully add the chicken pieces and brown them on both sides, about 4-5 minutes per side.
4
Once browned, use a slotted spoon to transfer the chicken to an ovenproof casserole or baking dish, leaving any excess fat in the skillet.
5
In the same casserole, arrange the drained marinated artichoke hearts between the chicken pieces.
6
Reduce the heat to medium-low. Add sliced mushrooms to the skillet and sauté in the remaining fat until they are tender and lightly browned, approximately 4-5 minutes.
7
Sprinkle the flour over the sautéed mushrooms and stir well to combine, cooking for an additional minute.
8
Slowly pour in the chicken broth and white wine, stirring continuously until the sauce is smooth and begins to thicken, about 3-4 minutes. Add the crumbled dried rosemary and mix well.
9
Pour the delicious mushroom sauce evenly over the chicken and artichokes in the casserole.
10
Cover the casserole with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, until the chicken is thoroughly cooked and tender.
11
Once done, remove from the oven and serve hot, garnished with freshly chopped parsley for a vibrant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How should the chicken parts be prepared before seasoning?
The chicken parts should be rinsed and patted dry before seasoning.
What seasonings are applied to the chicken?
The chicken is seasoned evenly with paprika, salt, and pepper.
What fats are used in the skillet for browning?
A combination of 2 tablespoons of unsalted butter and 1 tablespoon of olive oil is used.
How long do you brown the chicken on each side?
Brown the chicken pieces for about 4-5 minutes per side over high heat.
What should you use to transfer the chicken from skillet to casserole?
Use a slotted spoon to transfer the chicken to the ovenproof casserole dish.
Where are the artichoke hearts placed in the baking dish?
The drained marinated artichoke hearts are arranged between the chicken pieces in the casserole.
Should the artichoke hearts be drained?
Yes, the marinated artichoke hearts must be drained before being added to the dish.
How many ounces of artichokes are used in this recipe?
The recipe calls for 12 ounces of marinated artichoke hearts.
At what heat should the mushrooms be sautéed?
The heat should be reduced to medium-low for sautéing the mushrooms.
How long do the mushrooms need to cook?
The mushrooms should be sautéed for approximately 4-5 minutes until tender and lightly browned.
How much flour is used to thicken the sauce?
The recipe uses 2 tablespoons of all-purpose flour for thickening.
How long should you cook the flour with the mushrooms?
The flour should be stirred and cooked with the mushrooms for an additional minute.
What liquids form the base of the sauce?
The sauce is made from a combination of chicken broth and white wine.
How much chicken broth is required?
The recipe requires 2/3 cup of chicken broth.
Which specific type of wine is suggested?
A dry white wine, such as Sauvignon Blanc, is suggested.
How much white wine is used?
The recipe calls for 1/3 cup of dry white wine.
What herb is added to the sauce for a savory flavor?
Dried rosemary is added to the sauce.
How should the dried rosemary be prepared?
The dried rosemary should be crumbled before being mixed into the sauce.
How do you assemble the dish before baking?
Pour the mushroom sauce evenly over the chicken and artichokes in the casserole.
Should the casserole be covered during baking?
Yes, cover the casserole with a lid or aluminum foil while baking.
How long does the dish bake in the oven?
Bake the dish for 35-40 minutes until the chicken is thoroughly cooked and tender.
What is the final garnish for the dish?
The dish is garnished with freshly chopped parsley for a vibrant touch.
How many servings does this recipe provide?
This recipe yields 4-6 servings.
What amount of chicken is used?
The recipe requires 1 lb of chicken parts.
What amount of mushrooms is needed?
The recipe calls for 1/4 lb of sliced mushrooms.
How much butter is used for sautéing?
2 tablespoons of unsalted butter are used.
What type of oil is used alongside the butter?
1 tablespoon of olive oil is used.
What is the total ingredient count for this recipe?
There are 13 ingredients in total for this recipe.
What is the description of the final dish?
It is a one-dish meal featuring tender chicken, zesty marinated artichoke hearts, and earthy mushrooms in a savory sauce.