Chicken and Artichokes

98 Ratings
  • 5 Rating Star 47
  • 4 Rating Star 32
  • 3 Rating Star 12
  • 2 Rating Star 5
  • 1 Rating Star 2
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Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.

By CHRISTYJ
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.

  • Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.

  • Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
450.28 calories; 66.97 g protein; 13.35 g carbohydrates; 12.78 g fat; 182.56 mg cholesterol; 1239.04 mg sodium.Full Nutrition

Reviews (74)

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Most helpful positive review

62334
04/15/2004
This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first then place all ingredients in a crock pot; the chicken gets very tender this way. I serve it over spaghetti noodles with parmesan. Very good.
Helpful
(32)

Most helpful critical review

Anonymous
02/26/2003
Did not have any flavor!
Helpful
(3)
98 Ratings
  • 5 Rating Star 47
  • 4 Rating Star 32
  • 3 Rating Star 12
  • 2 Rating Star 5
  • 1 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
62334
04/15/2004
This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first then place all ingredients in a crock pot; the chicken gets very tender this way. I serve it over spaghetti noodles with parmesan. Very good.
Helpful
(32)
Anonymous
09/29/2003
This recipe was very good. I used whole boneless chicken breasts instead of cutting them up. I also added onion and garlic during the sautee process. Good served with mashed potatoes.
Helpful
(24)
DARLA
04/30/2004
This was delicious! I used boneless skinless thighs instead (personal preference) left them whole added 3 cloves crushed garlic into the mushrooms and doubled up on the sliced mushrooms and artichoke hearts. I left it uncovered during baketime (oops) but it was just fine with the little browning. If I'd have used breasts it probably would have dried them out. This will be a regular for me my whole family loved it.
Helpful
(23)
Anonymous
01/23/2003
Wonderful! This will become a regular meal for us. The chicken is very tender the sauce is tasty (I used half stock and half sherry) and one of the easiest meals I have ever made. Highly recommended.
Helpful
(16)
Anonymous
01/18/2006
The sauce had a nice flavor but next time I will double it. Only changes I used Enova oil instead of butter and corn starch instead of flour (to make South Beach Diet friendly). Whole family enjoyed and they don't even like artichokes!
Helpful
(13)
DELIDOGGY
01/20/2004
This recipe was great! Chicken is tender and mushrooms artichoke hearts and sherry delicious. I followed an earlier suggestion to use half sherry/half stock which gave it extra flavor. Next time will try adding garlic in saute step as someone suggested for a little more punch. Served it over white rice. Very tasty!
Helpful
(12)
Dianemwj
07/12/2011
I have tried hard to like rosemary really I have but to me it tastes the way Pinesol smells. So instead of chopping it up where I might have to bite into a piece of it I just placed half a sprig on top of the dish before baking to just perfume the food. DH thouht it was wonderful but next time I'll use bay leaves instead. Also 3 pounds of chicken seemed like a lot so I just used 2 large-ish chicken breasts. Everything else I kept the same. I did reduce the cooking time a bit to keep from over-cooking the chicken. This tasted incredible before I put on the rosemary and it's certainly not the fault of the recipe that I can't stand the stuff. Thank you so much for the post Christyj. I'll be making this again. With bay leaves.
Helpful
(12)
DSGOOD 33
04/15/2004
This chicken and artichoke casserole has been a favorite in my family for about 35 years. I usually make twice as much sauce and serve it over rice. It's still a hit at potlucks etc.
Helpful
(11)
Anonymous
12/30/2010
This was one of those really hearty meals that I will probably make every once in a while. I wasn't sure what to cook with it and served it with some French Bread. That was delicious with the sauce of the chicken.
Helpful
(8)
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