2
|
|
bone-in skin on chicken breasts, AND...
|
4
|
|
bone-in skin on chicken legs
|
4
|
Tbs
|
butter
|
1
|
Tbs
|
cooking oil
|
1/2
|
lb
|
fresh mushrooms, sliced
|
1
|
Tbs
|
flour
|
1
|
can
|
(11 oz) cream of chicken soup, Healthy Request recommend
|
1
|
cup
|
dry white wine (Taylor Sauterne)
|
1
|
cup
|
water
|
|
1/2
|
cup
|
half-and-half cream
|
1
|
tsp
|
salt
|
1/4
|
tsp
|
tarragon leaves
|
1/4
|
tsp
|
pepper
|
1
|
can
|
(14 oz) artichoke hearts, drained and cut into small pieces
|
6
|
|
green onions, green and white parts, chopped
|
2
|
Tbs
|
parsley, chopped
|
|
|
SERVE OVER:
|
4-8
|
|
baked potatoes (red skinned)
|
|
|
1
|
In large non-stick frypan, place butter and oil and heat to medium temperature until butter melts. Add chicken pieces and cook, turning, about 10 minutes or until brown on all sides.
|
2
|
Remove chicken and place in 13x9" baking pan or casserole. In same frypan, sauté mushrooms about 5 minutes or until tender. Stir in flour. Add soup, wine and water; simmer, stirring about 10 minutes or until sauce thickens. Stir in half-and-half cream, salt, tarragon and pepper. Pour over chicken. Bake, uncovered, in 350° oven for 60 minutes.
|
3
|
Put potatoes into oven to cook simultaneously with the chicken. Leave potatoes in oven till the very end. This allows the potato skins to crisp-up a bit.
|
4
|
Remove chicken from oven, and add artichoke heart pieces, green onions and parsley. Stir in and return to oven and bake about 5 minutes more or until fork can be inserted in chicken with ease.
|
5
|
Remove chicken from oven. Remove skin and discard. De-bone the chicken, and break meat into bite-size pieces and return meat to pan in sauce.
|
6
|
Cut baked potatoes into halves, then into bite-sized pieces. Ladle chicken & sauce over the potatoes. Recommend to serve with a green salad.
|
7
|
Yield: 6-8 servings.
|
|