Chicken And Artichoke Fricassée With Morel Mushrooms
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 cups
Water2 tsps
Salt1
Bay Leaf2 tbsps
Butter1 tbsp
Olive Oil110 g
Mushroom (fresh morel)2 medium
Carrot (peeled, thinly sliced)2 large
Shallot (thinly sliced)2 tbsps
Thyme (chopped fresh, divided)1 cup
White Wine (dry)Directions:
1
Fill large bowl with water
2
Squeeze juice from 1 lemon into water; add lemon halves
3
Tear outer leaves from 1 artichoke until only pale green leaves remain
4
Cut top 3/4 inch from top; trim end of stem
5
Cut in half lengthwise
6
Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water
7
Repeat with remaining artichokes
8
Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan
9
Add artichoke halves and cook until just tender, about 5 minutes
10
Drain
11
Melt butter with oil in heavy large deep skillet over medium heat
12
Sprinkle chicken with salt and pepper
13
Dredge chicken in flour, shaking off excess
14
Cook chicken until golden brown, about 4 minutes per side
15
Transfer chicken to plate
16
Add mushrooms, carrots, and shallots to skillet
17
Sprinkle with salt and pepper
18
Sauté until vegetables begin to soften, about 4 minutes
19
Add 1 tablespoon thyme and garlic; sauté 1 minute
20
Add wine; bring to boil
21
Add broth and artichokes; bring to boil
22
Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes
23
Turn chicken, cover, and simmer until cooked through, about 15 minutes longer
24
Transfer chicken and vegetables to platter
25
Whisk crème fraîche into sauce in skillet; bring to boil
26
Season with salt and pepper
27
Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve
28
Fill large bowl with water
29
Squeeze juice from 1 lemon into water; add lemon halves
30
Tear outer leaves from 1 artichoke until only pale green leaves remain
31
Cut top 3/4 inch from top; trim end of stem
32
Cut in half lengthwise
33
Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water
34
Repeat with remaining artichokes
35
Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan
36
Add artichoke halves and cook until just tender, about 5 minutes
37
Drain
38
Melt butter with oil in heavy large deep skillet over medium heat
39
Sprinkle chicken with salt and pepper
40
Dredge chicken in flour, shaking off excess
41
Cook chicken until golden brown, about 4 minutes per side
42
Transfer chicken to plate
43
Add mushrooms, carrots, and shallots to skillet
44
Sprinkle with salt and pepper
45
Sauté until vegetables begin to soften, about 4 minutes
46
Add 1 tablespoon thyme and garlic; sauté 1 minute
47
Add wine; bring to boil
48
Add broth and artichokes; bring to boil
49
Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes
50
Turn chicken, cover, and simmer until cooked through, about 15 minutes longer
51
Transfer chicken and vegetables to platter
52
Whisk crème fraîche into sauce in skillet; bring to boil
53
Season with salt and pepper
54
Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve