Chicken Thighs with Mushrooms and Artichoke Hearts

Name: Chicken Thighs with Mushrooms and Artichoke Hearts
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 8 chicken thighs; Salt and freshly ground pepper; all-purpose flour; 2 tablespoons butter; 2 tablespoons olive oil; 1 medium onion; 4 ounces mushrooms; 1½ cups white wine; 1 bay leaf; sprigs thyme; 6 ounces artichoke hearts; 1½ cups chicken stock; 2 tablespoons cream

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings
4 people
Course
Main Course
Cuisine
American

Chicken Thighs with Mushrooms and Artichoke Hearts

Iris Warren

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Ingredients

Servings

8 chicken thighs skinless and boneless and cut into bite-sized pieces
Salt and freshly ground pepper to taste
all-purpose flour
2 tablespoons butter unsalted
2 tablespoons olive oil extra virgin
1 medium onion chopped
4 ounces mushrooms quartered - I use whatever I have on hand: button, baby bella, cremini, etc,
1½ cups white wine chardonnay or other white wine that happens to be open and you would drink
1 bay leaf
sprigs thyme
6 ounces artichoke hearts frozen and thawed
1½ cups chicken stock
2 tablespoons cream or half and half or even sour cream if you don't have anythng else

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Instructions

Preheat the oven to 350° F.
Combine the flour (I use about ½ cup), salt and pepper in a bowl or plastic bag. Add the chicken pieces and mix or shake until coated. Tap off the excess flour.
In a large oven-proof skillet or shallow flameproof casserole, melt the butter with the oil. Add the chicken pieces and cook over high heat, turning occasionally, until deeply browned and crusty 10 to 12 minutes. Transfer the chicken to a large plate.
To the same skillet or casserole, add the onion and mushrooms and cook over low heat until softened, 5 minutes.
Add the wine and cook over high heat until reduced by half, about 5 minutes.
Add the bay leaf, a few thyme sprigs, artichokes and stock and bring to a boil. Return the chicken to the pan. Transfer to the oven and braise until the meat is tender, 45 minutes or so.
Return the skillet or casserole to the stove, over high heat, and stir in the dairy (cream, half and half or sour cream).
Bring to a boil for about 5 minutes, allowing the sauce to thicken.
Remove the bay leaf and what’s left of the sprigs before serving.