Creamy Chicken With Mushrooms and Artichokes

wtorek, 11 lutego 2014

Creamy Chicken With Mushrooms and Artichokes

Time: 1 hrs 20 mins

Ingredients

  • 2 1/2 lbs chicken pieces (bone and skin in)
  • 1 cup mayonnaise, tangy, not bland
  • 4 tablespoons prepared mustard, preferably wholegrain and creamy
  • 1 teaspoon garlic, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Tabasco sauce (optional)
  • 1/2 teaspoon seasoning salt
  • 14 ounces mushrooms, canned weight before draining (stems and pieces are fine (or use asparagus pieces)
  • 14 ounces canned artichoke hearts (canned weight before draining)
  • 2 ounces camembert cheese or 2 ounces brie cheese, ripe
  • fresh ground black pepper

Directions

  • 1 Heat oven to 350 deg F.
  • 2 Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
  • 3 Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
  • 4 In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
  • 5 Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
  • 6 Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
  • 7 Cut the camembert or brie into small chunks and tuck in all over the chicken.
  • 8 Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
  • 9 Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
  • 10 Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
  • 11 The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
  • 12 Grind over plenty of fresh black peppercorns.
  • 13 Serve with rice, steamed broccoli and a salad.

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