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
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Frp Waziristan
[email protected]This dish is a must-try. You won't be disappointed.
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[email protected]I'm so glad I found this recipe. It's a keeper!
Mohsin Jaan
[email protected]This dish is a great value. It's inexpensive to make and it feeds a crowd. It's perfect for a budget-friendly meal.
Araballa Palmer
[email protected]I love that this dish is so easy to make. I can throw it all in the slow cooker and forget about it until it's time to eat.
Rowann Singh
[email protected]This dish is perfect for a cold winter night. It's warm and comforting, and it's sure to fill you up.
Zaryab khan
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the artichokes and mushrooms, and they even asked for seconds.
Sherry Carter
[email protected]I'm a vegetarian and I made this dish with tofu instead of chicken. It was delicious! The tofu absorbed the flavors of the sauce and the artichokes and mushrooms added a nice texture.
Jamshad LoUnD
[email protected]This dish is so versatile. You can add any vegetables you like, or even use different types of meat. It's a great way to use up whatever you have on hand.
Ahad Mustazi
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it and asked for the recipe.
Leo Roehl
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Nusaiba Parves
[email protected]I'm not a big fan of artichokes, but I loved this dish. The artichokes were cooked perfectly and they added a nice flavor to the dish.
Andy Mfalme
[email protected]This dish is a great way to use up leftover chicken. I made it with some leftover roasted chicken and it was delicious. The sauce is flavorful and the artichokes and mushrooms add a nice texture.
SUMBAL QASIM
[email protected]I've made this dish several times and it's always a crowd-pleaser. The chicken is always tender and flavorful, and the artichokes and mushrooms add a nice touch.
Jahanzaib Shah
[email protected]This dish is so easy to make and it tastes amazing! I love that I can throw it all in the slow cooker and let it cook all day. It's perfect for a busy weeknight meal.
Mazhar Ahmad
[email protected]I made this dish last night and it was a hit! My family loved it. The chicken was cooked perfectly and the sauce was flavorful and rich. I will definitely be adding this to my regular rotation of recipes.
Sajid Mughal5810
[email protected]This dish was absolutely delicious! The chicken was so tender and juicy, and the artichokes and mushrooms added a wonderful flavor and texture. I will definitely be making this again.