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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