Chicken in a Hurry

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Image 6My mom used to make the most amazing chicken dish.  It was just chicken pieces, cooked up and served with a salad and maybe some rice, but that chicken knocked my socks off every…single…time.  I never knew how she did it.  It was always super moist and there was this kind of savory creamy sauce she cooked it in. When I asked her about it, she shrugged and said it was just chicken. Nothing special. I begged to differ.  Yes, it was chicken just cooked up, but what the heck did she put on it to make it so damn delicious?!

I think I found that recipe….and here it is!

I was surprised to see that it had artichoke hearts.  I didn’t remember the artichokes in it, but once I cooked it up, I can’t believe I had forgotten them.  This is one of those meals that seem faaaaaancy, but isn’t.  Looks like you slaved away, when you didn’t.

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First thing first; pick out the chicken that you like.  This recipe calls for a whole fryer chicken.  I happen to like chicken thighs.  I got one of those family packs of them at the store and threw those in my paper sack filled with flour, paprika, salt, and pepper.

Roll down the top and shake away!  This could easily be something that you make with the kids.  Gives them something safe and fun to do and gives them some ownership in making dinner for the fam.

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Presto!  Chicken has been covered with seasonings and is now ready for the pan.

I have to admit that using my cast iron skillet has made me a bit nervous.  I never know how to properly clean it and keep it seasoned.  I read up about it and followed the instructions, but it just didn’t seem….I don’t know…sterile enough.  Basically, you clean it as soon as you are done using it.  Clean it with really hot water and a sponge and you can use a scrubber if there are some bits that don’t want to come off.  You can use a smidge of dish washing liquid every once in a while, but really, it looks like the hot water and scrub should be enough.  Dry it with a paper towel immediately. Real Simple (one of my very favorite magazines) spelled it out for me.  The bonus is that using a cast iron skillet is supposed to infuse your food with iron the longer it cooks in it, and boy do I need some iron.

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Brown the chicken in the heated artichoke marinade and butter.  Once browned, pour in the cooking sherry and cover the pan for 20-25 minutes.  I shortened my cooking time, since the chicken thighs were skinless and boneless.

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And, yes, there was sherry in this dish and I promise it will soon become your favorite kitchen ingredient!

Doesn’t this look magically delicious?

At this point, go ahead and make your side dish of buttery noodles or rice. They should all end up being ready at the exact same time.

Once the chicken is almost tender, add the artichokes and a can of cream of mushroom soup.  Yes, yes, I know what you are thinking…..why is there always condensed soup or sherry in these dishes?  BECAUSE IT’S DELICIOUS, THAT’S WHY.

Incorporate the soup and artichokes with the chicken pieces and replace the cover.  Cook for 10 more minutes.  You will be left with incredibly tender and tasty chicken and some truly mouthwatering sauce to pour over the noodles or rice that you made.

I figured I could also leave out the soup and the artichokes and follow the recipe just using sherry or white wine, and I would still end up with scrumptious chicken.   This is definitely a recipe that will newly become an old standby in your recipe card collection.

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Chicken in a Hurry

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8 servings
  • Difficulty: easy
  • Recipe type: Main Dish

Ingredients:

  • 1 large fryer (disjointed)
  • 2 tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/8 tsp. pepper
  • 2 6oz. jars marinated artichoke hearts
  • 2 tbsp. butter
  • 1/2 to 3/4 c. sherry
  • 1 can condensed cream of mushroom soup

Directions:

  1. Toss the chicken pieces in a paper bag with flour, salt, paprika, pepper.
  2. Drain marinade from artichokes into the large skillet. Set artichokes aside.
  3. Add butter and heat until melted.
  4. Place chicken pieces in skillet and cook over a moderate heat to brown on all sides.
  5. Add sherry wine and cover.
  6. Simmer until the chicken is almost tender (about 25 minutes).
  7. Add artichoke hears and stir in the soup.
  8. Continue cooking about 10 minutes longer.
  9. Serve with rice or spaghetti.

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Comments: 7

  1. Patricia September 24, 2013 at 7:58 am Reply

    What page is this on? Kathy used a lot of artichoke hearts and sherry/wine in her cooking, always very good.

  2. Kitt September 24, 2013 at 8:16 pm Reply

    Well I left this tab open all day and ended up serving my kids french toast for dinner: that kind of day. But I duly salivated over the recipe and look forward to making it someday when I plan ahead better. Thank you for sharing the tastes of your mother with us!

  3. Grant and Sarah September 25, 2013 at 6:37 pm Reply

    We are making it tonight – I remember this one…. Sarah’s addition is mushrooms.

    • Holly September 25, 2013 at 6:49 pm Reply

      A friend of mine must have been on your wavelength, because she added mushrooms, too….and then she put it all on top of beautifully steamed french green beans! PS: She’s a super fan of sherry now.

  4. Stacie October 7, 2013 at 4:29 pm Reply

    I made this the other night and everyone loved it. That’s shocking because we are sauce incompatible in this house. Hubby doesn’t like cream of anything, daughter doesn’t like spicy or vinegary, son doesn’t like creamy or cheesy. I thought I might end up eating it all myself, but there was not one bite left over.

    • Holly October 7, 2013 at 6:49 pm Reply

      You make me so happy! Just goes to show that good food makes everyone happy! Thank you so much for writing about it. Chicken in a Hurry is a keeper!

  5. Chris August 3, 2015 at 10:40 pm Reply

    My mom used to make something sort of like this and I still crave it, even though it harkens back to the days of canned soup. Chicken parts and onions and mushrooms and a can of Golden Mushroom soup. Oh, man, it was good! I will try this recipe (sounds SO good) and keep the canned soup my little secret. 🙂

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