Wednesday, April 20, 2016
Chicken with Mushrooms & Artichokes
2 lbs bone-in chicken thighs, trimmed
16 oz cremini or button mushrooms, quartered
16 oz jarred marinated artichoke hearts, drained
Bacon fat or ghee or olive oil
Freshly ground black pepper
1/4 c. chicken broth
1.5 T flour
1 tsp. honey
1.5 tsp. apple cider vinegar
Preheat oven to 375.
Heat oil/bacon fat/ghee in cast iron skillet or Dutch oven over medium heat. Season chicken liberally with paprika, black pepper, and salt. Cook in batches until browned (about 2 minutes per side) and set aside. Be careful to not scorch the spices on the bottom of the pan.
When chicken has been browned, add additional fat and saute mushrooms for 5-10 minutes. Remove mushrooms and set aside.
Deglaze pan: Whisk flour, honey, vinegar, and chicken broth together until thoroughly mixed. Pour into skillet and lower heat, stirring continuously until the browned bits of spices and chicken are released from the bottom of the pan and the mixture has thickened into a thin sauce. Adjust seasonings if necessary (add salt, paprika, whatever)
Spread chicken, artichoke hearts and mushrooms into baking dish and pour the sauce over the top. Bake at 375 degrees for 30-40 minutes until chicken is tender and the sauce is bubbling.