Advertisements

Chicken and Artichoke Fricassée with Mushrooms


After a weekend of bar food and stadium fare, I wanted to make something healthier and more homey. And I wanted leftovers for lunch. I started perusing recipes on epicurious, and stumbled upon this one, which originated from a 2007 issue of Bon Appétit and appealed to me.  The original recipe calls for morels, which are typically a spring mushroom, so I replaced them with a local mushroom mix of oyster mushrooms, button mushrooms, baby bellas, and chanterelles (to make this fancier and more delicious). The result was a very savory chicken immersed with hearty vegetables.

Chicken and Artichoke Fricassée with Morel Mushrooms

Yield: 4-6 servings

Ingredients:

  • 1 1/2 lemons
  • 12 baby artichokes
  • 6 cups water
  • 2 tablespoons all purpose flour plus additional for dredging
  • 2 teaspoons salt
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 ounces fresh mushrooms
  • 2 medium carrots, peeled, thinly sliced
  • 2 large shallots, thinly sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1/4 cup crème fraîche


Directions:

Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.

Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes (possibly longer, I think I undercooked the artichokes). Drain.

Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess.

Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate.

Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.

Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer.

Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

Advertisements
Comments
One Response to “Chicken and Artichoke Fricassée with Mushrooms”
  1. piggly wiggly says:

    this really looks nice. just found the website adn looking through some of the recipes.

    artichokes not really to my liking though .. let me find some other interesting ones 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: