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