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California Chicken

Since my mother went to college in California, she introduced the family to artichokes and we all became fans. My baby sister developed this recipe so we could enjoy artichokes out of season. This recipe pairs well with Gallo® Family Vineyards Barrellli Creek Cabernet Sauvignon.—Taste of Home Cooking School
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6-8 servings

Ingredients

  • 2 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut-up
  • 6 tablespoons butter, divided
  • 1/4 pound sliced fresh mushrooms
  • 2/3 cup chicken broth
  • 3 tablespoons sherry
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Directions

  • Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish.
  • Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.

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