Best 7 Chicken With Sherried Artichokes Recipes
Indulge in a culinary journey with our delectable Chicken with Sherried Artichokes recipe, a tantalizing dish that blends the savory flavors of chicken, artichokes, and a rich sherry sauce. This one-pan wonder is not only easy to prepare but also packed with enticing flavors.
Prepared in under an hour, this recipe promises a hassle-free cooking experience while delivering a restaurant-quality meal. The succulent chicken breasts are browned to perfection, then simmered in a luscious sauce infused with the aromatic flavors of sherry, garlic, and herbs. Artichokes, with their tender hearts and delicate taste, add a delightful textural contrast to the dish.
Accompanying this main course delight are three additional recipes that elevate your dining experience. Treat your taste buds to the creamy and flavorful Sherried Artichoke Dip, perfect for any gathering or as an elegant appetizer. For a refreshing side dish, try the tangy Artichoke and Arugula Salad, a delightful combination of flavors and textures.
And to satisfy your sweet cravings, indulge in the luscious Chocolate Artichokes, a unique dessert that marries the unexpected flavors of chocolate and artichokes, creating a truly unforgettable treat.
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Provided by Alex Witchel
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
- Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
- Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
- Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram
SHERRIED ARTICHOKE CHICKEN
I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts
Provided by MonicaJanet
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons of the butter in a heavy skillet.
- Sprinkle chicken with salt, pepper and paprika.
- Brown the chicken pieces in skillet.
- Remove chicken to a 1&1/2 quart casserole dish.
- Place artichoke hearts among the chicken parts.
- Add the remaining butter to the skillet.
- Add the shallots and mushrooms to the skillet and cook about 5 minutes.
- Sprinkle with the flour.
- Stirring constantly, add the chicken broth and sherry to the skillet.
- Cook for a few minutes to combine.
- Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SHERRIED ARTICHOKE CHICKEN
Make and share this Sherried Artichoke Chicken recipe from Food.com.
Provided by Jug OMud
Categories Chicken Breast
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the paprika, salt & pepper; sprinkle over both sides of chicken.
- In a large non-stick skillet, cook chicken in 1 tbs butter until browned on both sides.
- Transfer to a 2-qt baking dish coated with nonstick cooking spray. Top with artichokes; set aside.
- In the same skillet, saute mushrooms in remaining butter until tender. Stir in the broth & tarragon. Bring to a boil.
- Combine the flour & sherry (or additional broth) until smooth; stir into mushroom mixture. Bring to a boil; cook & stir for 2 minutes or until thickened.
- Pour over chicken. Cover & bake at 350*F for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 299.6, Fat 9.8, SaturatedFat 4.5, Cholesterol 90.8, Sodium 560.5, Carbohydrate 18.4, Fiber 9.3, Sugar 2.5, Protein 31.4
"OPULENT" CHICKEN
Steps:
- Preheat oven to 375°F.
- Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
- Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
- Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use good quality ingredients: The better the quality of your ingredients, the better your dish will taste. So, use fresh, organic produce whenever possible, and choose high-quality meats and cheeses.
- Don't overcrowd the pan: When searing chicken or other meats, make sure you don't overcrowd the pan. This will prevent the meat from cooking evenly and will result in steamed meat instead of seared meat.
- Use a meat thermometer: To ensure that your chicken is cooked through, use a meat thermometer to check the internal temperature. The internal temperature of cooked chicken should be 165 degrees Fahrenheit.
- Let the chicken rest: After cooking the chicken, let it rest for a few minutes before slicing or serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy chicken.
Conclusion:
This recipe for Chicken with Sherried Artichokes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is seared until golden brown and then simmered in a rich and flavorful sauce made with sherry, artichokes, and mushrooms. The dish is served over rice or pasta and is sure to be a hit with your family and friends.
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