Main Courses

Chicken with Artichokes and Mushrooms

It’s unfortunate to say that we came home under sad circumstances; my grandfather was very sick and sadly passed away yesterday. Whether you’re sad or happy, there is nothing like comfort food from your childhood to help soothe a situation. Last Wednesday when we came home the only thing I wanted was Nana’s chicken with artichokes and mushrooms. I remember having it on Friday nights when we were kids very fondly. It not only is delicious, it encompassed years and years of wonderful memories with my Papa. So Wednesday Nana and I are in the kitchen, cooking out our feelings, and I start to follow the directions. “No, no no” she says, “you don’t do it like that.” And as per usual, my Nana had a whole alternate “recipe” to her recipe. Which is why it’s so important to actually be in the kitchen when people make recipes you love. People always change things, add a little of this little of that, and all the sudden the recipe is totally different. So here is “Chicken with Artichokes and Mushrooms” the way my Nana makes it.

Makes: 8 servings
Prep Time: 20 minutes    Baking Time: 6o minutes       Total Time: 80 minutes

1 package each- chicken thighs, legs, and breasts (roughly two pieces per person)
2 cans artichoke hearts, rinsed and drained
1 carton whole button mushrooms, quartered
1/2 cup white wine
1 can beef consomme
1 tbs paprika
1 tbs garlic powder
1 tbs onion powder
2 tsp poultry seasoning

  • Preheat the oven to 325 degrees.
  • Season the both sides of the chicken with the paprika, garlic powder, onion powder, thyme, and season well with salt and pepper.
  • In a large saute pan or stove-top to oven pan, heat a few tbs of vegetable oil over medium high heat. When the oil is good and hot, brown the chicken for roughly two minutes per side, or until it is starting to brown. Add the artichoke hearts and mushrooms and saute for a few minutes. If you are moving to a separate baking dish, move everything into the other pan at this time.
  • Add the white wine and the consomme to the pan and cook uncovered for 60 minutes.
  • Serve with rice to soak up the delicious sauce.

3 thoughts on “Chicken with Artichokes and Mushrooms”

  1. I made this chicken dish tonight and loved it! I admit I’m biased towards anything with artichokes. I learned my love of artichokes from my Italian grandfather … I am very sorry for the loss of your grandfather. Keep up the good work cooking up a storm! No doubt you made him very proud! I enjoy reading your blog.

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