Artichoke Bruschetta Chicken

By Addylicious

Ingredients

• 8 whole chicken legs or thighs
• DeLallo Natural Coarse Sea Salt to taste
• Ground pepper to taste
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 cups chicken broth
• 1 (10-ounce) jar DeLallo Artichoke Bruschetta, drained well
• 1 (1-pound) package DeLallo Whole Wheat Gemelli (optional)
• 1/2 cup heavy cream (optional)
• 1/2 cup freshly grated Parmigiano-Reggiano

Details

Servings 4
Adapted from delallo.com

Preparation

Step 1

reheat oven to 375˚F.

Rub chicken with salt and pepper. In a large oven-friendly skillet, brown chicken in olive oil for 1-2 minutes on each side. Transfer chicken to a covered dish.

Add garlic and mushrooms to the skillet. Sauté for about 8 minutes, or until ingredients begin to brown. Add chicken broth to deglaze the skillet. Return chicken to the skillet and top with bruschetta. Cover and bake at 375˚F for 30-35 minutes.

In the meantime, bring a large pot of salted water to a boil. Cook pasta according to package instructions.

Once cooked through, remove chicken from the oven. Transfer the chicken to a dish. Stir in cream, slowly. Return chicken to the skillet and cook covered for another 10 minutes to thicken sauce. Add salt and pepper to taste.

Serve on a bed of whole-wheat gemelli, topped with Parmigiano.

Serves 4 to 6