Braised Chicken With Artichokes and Mushrooms Recipe (2024)

I love Peg Bracken! I started cooking with her book and its sequel and still have both tattered and stained copies. Most memorable is her instruction to, "turn the pot to low and simmer for ten minutes while you light a cigarette and stare sullenly at the sink". So 1960!

Use frozen artichoke hearts. They don’t taste like tin can. Birds Eye makes them. You’ll never buy the can again.

I've been looking for this recipe for years. My favorite Peg Bracken quote is : If you're not used to cooking for a party, just before you sit down to dinner, make sure there isn't something in the refrigerator you forgot to serve.

Delicious and easy recipe! A word to the wise though--I often find with NYT recipes there's an odd and unnecessary step. This one is: you absolutely do not need to pour off the chicken-browning butter, only to add more butter to saute the mushrooms. Why in THE WORLD would you want to pour off all that flavor? In my experience the butter did not brown or burn in the searing process, and it made the mushrooms all that more delicious. Plus, it saved me 2 TBSPs of my very dear grass fed butter.

I tried this for the first time, and it was delicious. I had half an onion (red, which would seem odd, but was fine), ground pretty finely with four garlic cloves in a food processor, and softened that in the butter before adding the mushrooms. Added thyme as well. It was great.

This is close to the variation I've been doing on Sam's Chicken Provencal. I've been adding artichoke hearts and capers. This sounds good too and will use the mushrooms in my fridge. But I'll dredge boneless, skinless thighs in flour and skip the browning step. It works fine in the other recipe, though I had my doubts at first, We can always trust Sam!

PS: the artichokes should be drained; I press them lightly between a couple of sheets of paper towels after discarding the liquid in the can. That brine is nasty.

I added an onion to this other ways, it would be so tasteless, you can also add some garlic...Without those, the mushrooms and artichokes do not contribute any flavor.IMHO.

This is an excellent recipe which I served to guests yesterday. It was a big hit. My only change was to use a large jar of marinated artichoke hearts. It seemed that the original recipe did not have enough artichoke hearts for flavour. I still have my original ‘I Hate To Cookbook’ from the 70s when I used it regularly. Ms Bracken’s funny instructions still make me chuckle.

Made this according to the recipe. Loved it -- very tasty and moist, and looked excellent too! Next time I will use more mushrooms and artichokes and maybe increase the whole sauce part, as I found myself with not quite enough sauce by the time I got to the last couple of pieces of chicken. Also will throw in some garlic and maybe capers to amp up the flavor a bit.

I doubled the mushrooms and added another can of artichoke hearts, added 1 medium chopped onion, added a chopped sweet red pepper, and 6 slices broken up cooked bacon. Great recipe!

This is great recipe; I bump it up a notch by using fresh baby artichokes which add a much richer flavor. It adds a couple of steps, but well worth it. Wegman's usually carries them.

Someone mentioned most of these already but 1) no need to toss out the butter that you cooked the chicken in! It’s so flavorful. 2) you can do this in 1 large pan that you can put in the oven, simply remove the seared chicken when you sauté the mushrooms. 3) add half a chopped up yellow onion to the mushrooms to add a little more depth and 4) double the mushrooms and artichokes.

I made this a one pot meal. Browned the chicken in the Dutch oven. Then removed the chicken and added the mushrooms (plus onion, fresh thyme and capers) to the butter and chicken fat. I did not need to add additional butter. Skipped the flour because we are low carb. Once the mushroom mix was ready I tucked the chicken back in the pot and cooked per directions. Will repeat. I love the flavor the capers added. *also subbed dry vermouth as I was out of sherry. Great flavor.

This recipe definitely needs some onion in it and a clove of garlic or two wouldn't hurt either. I added some thyme, but because it doesn't really have any depth from alliums, it didn't make much of a difference.

When out of artichokes, I have substituted potato chunks, carrots, or cut-up zucchini. I've made this many times, with different cuts of chicken, and it's always delectable. I can (almost) cook this by heart. My top favorite recipe, along with the Marian Burros plum torte!

Pretty bland even with additional shallots and garlic and extra mushrooms. Seemed a little dated.

I made some adjustments but absolutely loved this for a base! To brown the chicken I subbed 2 tbsp of butter for 2 tbsp of bacon fat/grease. Drained and then added the rest of the butter. I added and caramelized diced onion. Once the mushrooms, we’re complete and the sherry and broth were added I, threw in the jarred marinated and drained artichokes, some diced sundered tomatoes and about 1 tbsp of fresh finely chopped rosemary. Stirred it all together and then poured it in. Added thyme sprigs.

Just discovered this wonderful recipe. Can't believe and easy, and delicious it is. I cooked it as is, but having read some of the community comments, I have lots of ideas for additions the next time I make this -- which will be soon!

Use TH’s fro zen artichoke hearts.Start w 3 Tbsp butter, lightly flour chicken before sautéeing. Remove chicken to plate; do not discard butter and don’t add any more. Chop 1/2 cup onion or 1 large shallot, add to pan before adding mushrooms. Use vermouth instead of sherry. Otherwise proceed as indicated.Use bone-in chicken thighs.

I cooked this last night and followed the recipe almost exactly EXCEPT I didn't pour off the butter in the pan as I felt it would only add to the flavor. I also doubled sauce ingredients. My husband said it was THE BEST NY TIMES recipe I've made, and I've made plenty. I used skin on with the bone.I used arrowroot instead of corn starch. Sherry is a staple in my pantry. And I used Artichokes in a glass jar sold at Costco. It's now a recipe ready for company. Yum!!

I followed the basic recipe, with a few additions...One yellow onion sauteed with the mushrooms; I used a combination of evoo and butter; I added sherry vinegar in addition to the sherry to add a bit of acid. I did not drain off any fat from the pan!

also... added one huge clove of garlic!

This dish is awesome. So easy it's almost foolproof. Fan favorite with with everyone. The mushroom/ sherry roux is delicious. We make it with just chicken thighs (skin-on, bone-in). I agree: "do not need to pour off the chicken-browning butter" (Eliza Berry).

Gross - no flavor

My changes are:Boneless skinless thighs. More tasty. (About 2 1/2 lbs)Cook times the same, I just brown them at a high heat Broth: Bone BrothMushrooms either all shiitake or 1/2 shiitake and portobello (makes it meatier tasting)Flour- 1 Tablespoon of either Quinoa flour of Brown rice flourMore artichoke hearts and I use the grilled ones in the jarAs others have noted I leave the drippings and juices from the browning in the panAnd them add the butter for the mushroom sauceVery sat

Chicken breasts are inedible after such a long braise. I suggest adding them halfway in to keep them moist.The raccoon wouldn't even eat the dried out leftovers. Boy howdy, she was mad!

Used 3 pieces of bacon, added 5 chopped shallots, 4 cloves of minced garlic, extra sherry and a full cup of chicken broth. Cooked forOne hour in the oven and served over a small amount of rice. Excellent dish!

Make sure incorporate a good piece of bread per plate to soak up the sauce. You don’t want to let it go to waste