Chicken and artichoke fricassee (kaboodle)
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Chicken and artichoke fricassee (kaboodle)
  Chicken    Artichoke  
Last updated 6/12/2012 1:13:28 AM. Recipe ID 41913. Report a problem with this recipe.
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      Title: Chicken and artichoke fricassee (kaboodle)
 Categories: Chicken, Make-ahead, Cookbook
      Yield: 8 Servings
 
      6    Baby artichokes, (up to 8)
           -or 1 can artichoke hearts
      1    Lemon
      6 sm Potatoes, (up to 8),
           -optional, or 3 to 4
           -quartered peeled, quartered
           Salt and pepper to taste
      6    Chicken breasts, (up to 8)
           -or cut-up frying chicken
      1 bn Green onions, chopped
      1 c  Dry white wine
      1 tb Fresh dill, chopped, or 1
           -teaspoon dried dill
      4 oz Butter, (1 stick)****
      1 c  Plain yogurt
      1 tb Flour
 
  **** note: perhaps use part canola oil to make somewhat healthier?
  
  Preheat oven to 350 degrees. Trim 1/3 tops off of artichokes and trim
  off stem. Snap off lower leaves. Rub entire thing with 1/2 of a
  lemon. Cook in boiling water (add other half the lemon's juice to the
  water). Cook about 10 minutes or until they are tender when pierced
  with a fork in the base. Drain. Canned artichokes need only rinsing;
  no cooking is required.
  
  Arrange the artichokes and potatoes, if you use them, in a buttered
  2-1/2 quart casserole.
  
  Brown the chicken pieces in the butter in a large skillet until they
  are well-browned on both sides, about 15 minutes. Season with salt
  and pepper. Arrange the chicken pieces over the vegetables inthe
  casserole.
  
  Cook the green onions in the pan drippings until they are soft. Add
  the wine and cook until it has reduced by half. Pour the pan juices
  over the chicken pieces in the casserole and sprinkle the dill over
  the top.
  
  Cover the casserole and bake in a preheated oven for about 45
  minutes, or until the chicken pieces register 180 degrees on an
  instant read thermometer. Remove the chicken and vegetables to a
  warmed platter.
  
  Combine the yogurt and flour, then add to the dripping in the
  casserole and cook over low heat, stirring constantly. DO NOT ALLOW
  THE SAUCE TO BOIL. Pour the sauce over the chicken and vegetables on
  the platter, or return them to the casserole and top wtith the sauce.
  Serve immediately.
  
  Note: If you use small chicken pieces such as separated legs or
  thighs, or boneless breast pieces, they will cook more quickly than
  larger cuts. In this case, you may need to bake the casserole for
  only about 25 minutes, and the potatoes will need to be precooked
  until they are not quite tender, before placing them in the casserole.
  
  Serves 4 to 6
  




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Recipe ID 41913 (Apr 03, 2005)

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