Braised Chicken with Artichokes in Mushroom-Sherry Sauce
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Braised Chicken with Artichokes in Mushroom-Sherry Sauce

Simple and elegant braised chicken dish, with artichokes and mushrooms in a sauce made with chicken stock and sherry. Equally impressive for entertaining or on the table for the family.
Course Entertaining, Main Course
Cuisine American
Keyword braised chicken with artichokes and mushrooms, chicken artichoke and mushroom recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Kelly Wildenhaus | the hungry bluebird

Ingredients

  • teaspoons kosher salt
  • ½ teaspoon smoked paprika (or regular paprika)
  • ¼ teaspoon freshly cracked black pepper
  • 6 chicken thighs, bone-in, skin-on
  • 6 tablespoons butter (I used salted Kerrygold)
  • 8 ounces mushrooms, white button or cremini, wiped clean and quartered
  • 2 tablespoons flour
  • ¾ cup chicken stock, preferably homemade
  • 3 tablespoons dry sherry
  • 1 12- to 15-ounce can or jar artichoke hearts, quartered, drained

Instructions

  • Preheat oven to 375º. Combine salt, pepper and paprika and then season chicken thighs evenly all over with mixture.
  • Heat a large skillet over medium-high heat and then add 4 tablespoons of butter.  Place chicken skin side down and brown well, about 5 minutes.  Turn and brown other side for about 3 more minutes.  Do this in two batches and adjust heat accordingly as needed.  Remove to a large Dutch oven with lid, or casserole dish.
  • Drain off butter and wipe pan relatively clean.  Add 2 more tablespoons butter and when melted, add the mushrooms.  Cook and stir for about 5 minutes, adding a little more butter if dry and starting to burn.  Sprinkle with flour and stir to coat for about 30 seconds.  Pour in chicken stock and sherry, simmer for 2 - 3 minutes, stirring and scraping up any browned bits.  Season with salt and pepper.
  • Arrange the artichoke pieces around and in between the chicken thighs.  Pour the mushroom-sherry sauce over the chicken and artichokes.  Cover and bake for 40 to 50 minutes.  Serve with rice or potatoes.

Notes

  • I've used white button and cremini mushrooms.  My husband loves creminis, I like both.  Either works, your preference.
  • I used jarred artichokes that were already quartered.  Do not use marinated artichokes, watch the label and buy ones canned in water.