Chicken, Artichoke and Mushroom Casserole

By Howie

Ingredients

• 6 chicken thighs
• 3 chicken breast halves, boned
• 1 cup flour
• salt and pepper
• butter
• oil
• 1 1/2 cup chicken broth
• 1/2 cup dry white wine or vermouth
• 1 tb tomato paste
• 1/8 tsp dried rosemary, crumbled
• 2 tb scallions, chopped
• 1/2 lb fresh mushrooms
• 1 (14 oz) can artichoke hearts, drained and cut in half
• 3 tb parsley, finely chopped

Details

Servings 6

Preparation

Step 1

1) Remove skin from thighs, cut and pull meat off bones. Cut all boned meat into 1 1/2 inch pieces. In paper bag, put flour 2 tsp salt and 1/4 tsp pepper. Shake chicken until coated.

2) In large skillet heat 2 tb butter and 1 tb oil, saute chicken, a few pieces at a time, until golden brown. Add butter and oil if needed. Place chicken in ovenproof casserole. Blend broth, wine and tomato paste. Season with salt, pepper and rosemary; pour over chicken. Sprinkle with scallions. You can do this ahead if you like, then cover and refrigerate.

3) To cook, preheat oven to 350. Bake casserole, covered, for 30 minutes. Meanwhile, rinse mushrooms. Trim stem ends. Quarter if large, leave whole if small.

4) Add mushrooms and halved artichoke hearts and bake 15 minutes more.

5) Serve with rice and sprinkle the works with chopped parsley.