8 or 10 chicken thighs (pounded thin)
1 small jar artichokes ( I buy marinated..more flavour)
Handful of mushrooms
Half a small onion
Small clove of garlic
Feta cheese.. ( as much or as little as you like)
Shredded Mozzarella cheese…or Tomato Basil Havarti
1/2 tsp paprika
1/2 tsp dry mustard
Sprinkle of sweet basil
Sprinkle of parsley
Sprinkle of thyme (or you could use Herbes De Provence)
Pepper
1/4 cup white wine (optional)
In a bowl, combine some cheese, dry mustard, paprika and any of the other spices that you like. Use as much cheese as you want to distribute over the number of pounded thighs you have in your baking dish. Reserve some for the topping……
Sautee mushrooms and onions… I like to use a bit of butter and some of the marinade from the artichokes. Add minced garlic near end of sautéing to avoid burning it…
Place pounded thighs in a lightly oiled baking dish. (you could also use a small amount of the marinade if that is the type of artichokes you chose). Distribute the spice and cheese mixture evenly over the thighs. Break up the artichokes and distribute them over the chicken as well. Cover with the remaining chicken thighs. Pour the wine into the dish..or use some more of the marinade and a little chicken broth.
Bake at 350 F for about 30 mins. or so.. I like to start baking without a lid…but if the exposed parts of the thighs tend to get a bit dry looking.. place a lid for part of the cooking time. Near the end of the baking time.. add the reserved cheese mixture and leave lid off. If you want..you may broil for a few minutes to brown the cheese.
1 small jar artichokes ( I buy marinated..more flavour)
Handful of mushrooms
Half a small onion
Small clove of garlic
Feta cheese.. ( as much or as little as you like)
Shredded Mozzarella cheese…or Tomato Basil Havarti
1/2 tsp paprika
1/2 tsp dry mustard
Sprinkle of sweet basil
Sprinkle of parsley
Sprinkle of thyme (or you could use Herbes De Provence)
Pepper
1/4 cup white wine (optional)
In a bowl, combine some cheese, dry mustard, paprika and any of the other spices that you like. Use as much cheese as you want to distribute over the number of pounded thighs you have in your baking dish. Reserve some for the topping……
Sautee mushrooms and onions… I like to use a bit of butter and some of the marinade from the artichokes. Add minced garlic near end of sautéing to avoid burning it…
Place pounded thighs in a lightly oiled baking dish. (you could also use a small amount of the marinade if that is the type of artichokes you chose). Distribute the spice and cheese mixture evenly over the thighs. Break up the artichokes and distribute them over the chicken as well. Cover with the remaining chicken thighs. Pour the wine into the dish..or use some more of the marinade and a little chicken broth.
Bake at 350 F for about 30 mins. or so.. I like to start baking without a lid…but if the exposed parts of the thighs tend to get a bit dry looking.. place a lid for part of the cooking time. Near the end of the baking time.. add the reserved cheese mixture and leave lid off. If you want..you may broil for a few minutes to brown the cheese.
3 comments:
Artichokes with chicken are great combinations... I use them in my Chicken Pot Pies, also.
Definitely going to try this recipe.
The chicken sounds good, and very adaptable for one person, especially one who isn't overly fond of chicken in the first place! I shall give it a go.
Yum, love the combination.
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