Creamy Chicken With Mushrooms and Artichokes
photo by Caroline Cooks
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs chicken pieces (bone and skin in)
- 1 cup mayonnaise, tangy, not bland
- 4 tablespoons prepared mustard, preferably wholegrain and creamy
- 1 teaspoon garlic, chopped
- 1 tablespoon lemon juice
- 1⁄2 teaspoon Tabasco sauce (optional)
- 1⁄2 teaspoon seasoning salt
- 14 ounces mushrooms, canned weight before draining (stems and pieces are fine (or use asparagus pieces)
- 14 ounces canned artichoke hearts (canned weight before draining)
- 2 ounces camembert cheese or 2 ounces brie cheese, ripe
- fresh ground black pepper
directions
- Heat oven to 350 deg F.
- Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
- Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
- In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
- Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
- Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
- Cut the camembert or brie into small chunks and tuck in all over the chicken.
- Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
- Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
- Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
- The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
- Grind over plenty of fresh black peppercorns.
- Serve with rice, steamed broccoli and a salad.
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Reviews
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Oh wow, this is a sensational dish -- even the visiting artichoke-hater loved it. I made this with four large chicken marylands (leg-thigh combo) cut into pieces. Sautéed fresh mushrooms (240 grams or about 8 ounces) and used the same weight of drained artichokes from a bulk jar I buy. Diced the chokes quite small so I could distribute them more evenly across the entire dish. Had a lovely ash brie that needed to be used up. Used Recipe #207860. Found I was out of seed mustard, so used a combo of American, hot English and Dijon. Added an extra squeeze of lemon juice and completely forgot the Tabasco. Oops! Love the tangy flavours and look forward to making this often. Thanks so much for posting.
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I'm going to give this a 5!! We really liked it. Cut it in 1/2 and had rice and broccoli, as suggested. My chicken was already in bite size pieces, so went with that, and I was so happy because I used up some Brie we had thawed from the freezer. It was mustardy, but it was also brie-y and lemony. Yum!
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).