Notes: Original from Cookie Baehr with significant modifications by Debra Steppel. Serve with orzo pilaf and a green vegetable. Serves 8.
Ingredients:
8 lbs. chicken parts (boneless thighs, or bone-in drumsticks or thighs)
salt and paprika for seasoning
1 (33 oz.) bottle of marinated artichoke heart quarters (Costco)
2 (8 oz.) packages of fresh button mushrooms, sliced or quartered
2/3 cup white sherry or leftover dry white wine
4 Tbsp. butter - divided in half
approx. 4 Tbsp. flour
2 chicken bouillon cubes OR 2 tsp. bouillon granules, dissolved in 1 cup of boiling water + 1 cup defatted liquid from artichoke hearts
OPTIONAL: Garnish with 1 Tbsp. capers if you like them
Mise en place
1. Clean and cut mushrooms into quarters or slices
2. Remove any large globs of fat from chicken
3. Cut artichokes halves into quarters so all are approx. the same size
4. Use a gravy separator for the liquid from the marinated artichoke hearts. Discard oil; keep about 1 cup of the seasoned liquid
5. Fill teakettle with at least 1 cup of water and bring to a boil
Directions
1. In a large frying pan, melt 2 Tbsp of butter over medium/med-high heat. Season chicken with salt and paprika and place in sizzling butter. Saute' in batches until chicken pieces are all golden brown on both sides, about 5 minutes per side. Place browned chicken in a 9"x13" casserole dish, uncrowded.
2. Preheat oven to 375 degrees F.
3. Put artichoke hearts in the spaces between the chicken parts. In the same skillet used to brown the chicken, add remaining 2 Tbsp of butter to hot pan. Once butter melts, saute' mushrooms in the butter and add to casserole with slotted spoon.
4. Sprinkle flour over the melted butter (add more butter if desired) and mix to make a roux (pasty texture). Slowly/carefully add sherry/wine and chicken broth, a little at a time, to make a thickened gravy. Stir carefully to remove lumps. Add more flour as needed. When sauce thickens (about 7 minutes), pour over casserole. Garnish with capers if you like them. (Up to this point may be prepared earlier and kept covered in the refrigerator until ready to bake.)
5. Bake at 375 degrees for 30-40 minutes if chicken is boneless, or 50-60 minutes if bone-in.
If baking after having been refrigerated, chicken may need 10 extra minutes in the oven.
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