Chicken with Artichokes, Mushrooms, and White Wine Recipe
Ingredients
| All purpose flour | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 6 chicken thighs (1 1/2 pounds), skin removed | ||
| Olive oil | 1 Tablespoon | |
| Button mushrooms | 4 Ounce, thinly sliced | |
| Frozen artichoke hearts | 1 Bag (1kg), thawed | |
| White wine | 1 Cup (16 tbs) | |
| Dried sage | 1/2 Teaspoon, crumbled | |
Directions
In a bowl, combine the flour,1/4 teaspoon of the salt, and the pepper.
Dredge the chicken in the flour mixture, shaking off the excess.
In a 10-inch skillet or saute pan, heat the oil over medium heat.
Saute the chicken until golden brown, about 4 minutes per side.
With a slotted spoon or kitchen fork, transfer the chicken to a platter.
Add the mushrooms to the skillet and cook, stirring frequently, until golden, about 4 minutes.
Add the artichokes; stir to coat.
Add the wine, sage, and remaining 1/2 teaspoon salt and bring to a boil.
Return the chicken to the skillet.
Reduce the heat, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.
Dredge the chicken in the flour mixture, shaking off the excess.
In a 10-inch skillet or saute pan, heat the oil over medium heat.
Saute the chicken until golden brown, about 4 minutes per side.
With a slotted spoon or kitchen fork, transfer the chicken to a platter.
Add the mushrooms to the skillet and cook, stirring frequently, until golden, about 4 minutes.
Add the artichokes; stir to coat.
Add the wine, sage, and remaining 1/2 teaspoon salt and bring to a boil.
Return the chicken to the skillet.
Reduce the heat, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.
Chef
