chicken with artichokes
  • • 1 ½ 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 morel mushrooms
  • • 2 medium carrots, peeled, thinly sliced
  • • 2 large shallots, thinly sliced
  • • 2 tablespoons chopped fresh thyme, divided
  • • 1 garlic clove, minced
  • • ¼ cup dry white wine
  • • ½ cup low-salt chicken broth
  • • ¼ cup crème fraîche
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  • Preparation
  • 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 ¾ 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. 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.
  • add your own note
  • I loved this recipe. I used boneless chicken breasts just because I like them better, and just added them back into the pan a little later than the recipe says since they didn’t need as much cooking time. I also found that I needed to add more chicken stock, probably an additional ½ cup overall, because there was just not enough sauce. I have never cooked with (or even tasted) morels so I was curious to see what all the fuss is about, and I can’t say I was blown away, I think another mushroom would substitute just fine. But overall the recipe had great flavor and has a nicer, fancier look and feel than most braised dishes. I served it with polenta, a great accompaniment. VERY filling, definitely not a light spring dish despite the seasonal ingredients.

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