Ingredients
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1 lb chicken parts
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1/2 teaspoon paprika
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salt
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pepper
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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12 ounces marinated artichoke hearts, drained
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2 tablespoons all-purpose flour
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2/3 cup chicken broth
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1/3 cup dry white wine (Sauvignon Blanc is suggested)
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1/4 teaspoon dried rosemary, crumbled
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chopped fresh parsley (to garnish)
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1/4 lb mushroom, sliced
Instructions
- Preheat oven to 375 degrees.
- Sprinkle chicken pieces with paprika, salt& pepper.
- Heat butter and oil in a large skillet and brown chicken on both sides over high heat.
- With slotted spoon, remove chicken pieces to ovenproof casserole, leaving excess fat in the pan.
- Arrange artichoke hearts in casserole between pieces of chicken.
- Over medium-low heat, saute the mushrooms in the remaining fat in the skillet.
- Sprinkle the flour over the mushrooms.
- Stir well.
- Add chicken broth, wine and rosemary, stirring until smooth over low heat.
- Pour mushroom sauce over chicken and artichokes.
- Cover and bake for 35-40 minutes.
- Serve chicken garnished with fresh parsley.