Really, it's been a month since we last saw each other? I'm so sorry. You mean much more than that to me, even when I don't act like it. Not that you're in the mood for excuses, but my camera broke. It's hard for me to talk about it. But I'm back now and I'm over the PB & Js (as far as you know). I've moved on. Made this the other night for dinner and really, really liked it. I even inhaled it the next day for lunch which is a serious sign that I need to tell you about it.
I first saw it over on Pioneer Woman and was intrigued by the ingredient list (some of my faves) so I added a few things to it and boy it was good.
I also need to tell you that since we last hung out here I've become very much pro SKIN ON & BONE IN as far as chicken goes. I know. It's very anti-Dr.Oz of me. But man, the flavor is so much better, and the meat doesn't dry out. And I don't know about you but I have other things to do besides worry about a dried out piece of chicken. This recipe here calls for legs but I suppose you could use any part of the chicken you want. But like I said, I think you should use legs.
I actually have been cooking up a storm, so I promise to be back soon. And sorry for these really below average photos of this food. It tastes way better than it looks.
Wait! I just thought of one more thing. If you're not eating meat these days (KKM--wink, wink) and you're still reading this (not sure why you would be though) you can totally skip the chicken and just dump everything over pasta. DEE-LISH.
Chicken w. Mushrooms and Artichoke Hearts:
8 whole Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
16 ounces, weight White Mushrooms, Sliced
5 whole Garlic Cloves, Minced
½ cups White Wine (more To Taste)
2 cups Chicken Broth (More As Needed)--I used less and it was great.
1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
1 cup Heavy Cream--I used less and switched it out for half and half.
Freshly Chopped Chives To Taste--I also added some fresh thyme.
pitted kalamata olives--I thought to throw these in at the end and I'm so glad I did!
Freshly Grated Parmesan
16 ounces, weight Pasta - Cooked And Drained
Salt and pepper chicken pieces.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.
Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.
Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).
Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.
Pour over cooked pasta. Top with more chives and Parmesan.