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Artichokes at an Open Air Market
Photographic Print
Duplaix, Nicole
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Gigi’s Artichoke Chicken
1/4 cup vegetable oil
3 whole chicken breasts, split and skinned
3 carrots, cut into 2-inch pieces
1/2 pound fresh mushrooms, sliced
One 14-ounce can artichokes, drained and halved
1/2 cup chopped scallions
1/2 cup sliced water chestnuts
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
1/2 cup Sherry
2 tablespoons cornstarch
In the oil in a large skillet brown the chicken breasts. Add the
carrots.
Cover and simmer 5 minutes. Add the mushrooms, artichokes, scallions,
water
chestnuts, thyme, salt and pepper. Cover and simmer 10 minutes.
Combine the chicken broth, Sherry and cornstarch in a small
saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened.
Place chicken and vegetables in a greased 13-by-9-by-2-inch baking
dish. Pour sauce over top. Bake 45 minutes at 375 degrees F. Baste occasionally with pan
drippings. Serves 6.
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Index - Poultry Recipe
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