Name: Chicken with Artichokes and Mushrooms
Yield: 4
Ingredients: 8 chicken thighs -; Salt and freshly ground pepper -; All-purpose flour -; 2 tbsp. unsalted butter -; 2 tbsp. extra-virgin olive oil -; 1 onion -; 4 oz. cremini mushrooms -; 1 1/2 c. Chardonnay -; 1 bay leaf -; 4 sprig thyme -; 6 oz. frozen artichoke hearts -; 1 1/2 c. chicken stock -; 2 tbsp. heavy cream -

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Ingredients for - Chicken with Artichokes and Mushrooms

1. 8 chicken thighs -

2. Salt and freshly ground pepper -

3. All-purpose flour -

4. 2 tbsp. unsalted butter -

5. 2 tbsp. extra-virgin olive oil -

6. 1 onion -

7. 4 oz. cremini mushrooms -

8. 1 1/2 c. Chardonnay -

9. 1 bay leaf -

10. 4 sprig thyme -

11. 6 oz. frozen artichoke hearts -

12. 1 1/2 c. chicken stock -

13. 2 tbsp. heavy cream -

How to cook deliciously - Chicken with Artichokes and Mushrooms

1. Stage

Preheat the oven to 350 degrees F. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. In a large deep skillet or shallow flame proof casserole, melt the butter in the oil. Add the chicken and cook over high heat, turning once, until deeply browned and crusty 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the onions and cook over low heat until softened, 5 minutes. Add the wine and cook over high heat until reduced by half, 5 minutes. Add the bay, thyme, 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 longer. Return the pan to high heat, stir in the cream and boil until the liquid is slightly reduced, about 5 minutes. If desired, remove the bay and thyme sprigs before serving. Serve with noodles, polenta or mashed potato.