Chicken With Artichokes(Serve With Rice.)
Juicy chicken pieces simmered with artichokes and mushrooms, flavored with paprika and herbs, creating a hearty dish perfect for cozy dinners or entertaining guests.
Ingredients
- 3 lb. chicken pieces (drummettes, wings, or medium chicken) ⓘ
- 1 tsp. paprika ⓘ
- 1/4 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1 Tbsp. chopped parsley ⓘ
- butter or margarine ⓘ
- 2 Tbsp. olive oil ⓘ
- 4 oz. jar marinated artichokes, drained
- 1/2 lb. mushrooms, sliced ⓘ
- 1/4 c. flour ⓘ
- 1/4 c. sherry ⓘ
- 1 1/2 c. chicken broth ⓘ
Instructions
- Sprinkle chicken with paprika, salt, pepper, and chopped parsley.
- Melt butter in a large skillet over medium heat. Add olive oil and heat until foam subsides.
- Brown chicken on both sides until golden.
- Remove chicken and place in a large serving casserole with an airtight fitting lid.
- Add drained marinated artichoke hearts, cutting into pieces if necessary.
- Add sliced mushrooms to the skillet and cook until tender.
- Sprinkle flour over the mushrooms and cook, stirring, for 1 minute.
- Pour in sherry and stir to deglaze the skillet, scraping up any browned bits.
- Add chicken broth and bring to a simmer.
- Pour the sauce over the chicken and artichokes in the casserole.
- Cover and cook in a preheated oven at 350°F (175°C) for about 20 minutes, or until chicken is cooked through.
Tips & Substitutions
For added flavor, consider marinating the chicken in olive oil, garlic, and lemon juice for a few hours before cooking. If you don’t have sherry, white wine or chicken broth can be used as a substitute. You can also swap marinated artichokes for fresh artichokes; just steam them beforehand. This dish pairs wonderfully with Mediterranean recipes that include rice.
Serving Suggestions
Serve this dish over a bed of fluffy rice, such as Mediterranean Rice Pilaf, to soak up the delicious sauce. A side of steamed vegetables or a fresh salad would complement the flavors nicely. For a hearty meal, pair it with crusty bread to mop up the sauce, or consider serving it alongside Chicken Salad In Pita Pockets for a unique twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat until warmed through, or reheat in the oven at 350°F (175°C) until hot. Be careful not to overcook the chicken during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Artichokes(Serve With Rice.) contains roughly 859 calories, with 14g protein, 44g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (80% of the Daily Value), vitamin C (31% of the Daily Value), and protein (28% of the Daily Value). Note that it is relatively high in sodium, at 2930mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken will work, but keep in mind that cooking times may vary. Boneless pieces may cook faster, so check for doneness a bit earlier, around 15 minutes, to avoid drying them out.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth or even water can be used as a substitute. However, using broth will add more depth of flavor to the dish, so choose a good-quality broth if possible.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to serve, just pop it in the oven and adjust the cooking time as needed, ensuring the chicken is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).