CHICKEN BAKED WITH MORELS, ARTICHOKES AND PEAS

Chicken Baked With Morels, Artichokes And Peas image

Provided by Molly O'Neill

Time 50m

Yield Four servings

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
2 chicken breasts, on the bone, split and skinned
1 pound fresh morels, cleaned and halved or quartered, if large
4 large fresh artichoke hearts, each cut into 8 wedges and tossed with lemon juice
2 teaspoons kosher salt
Freshly ground pepper to taste
About 6 cups chicken broth, homemade or low-sodium canned
1/2 cup fresh shelled peas

Steps:

Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the chicken breasts and sear until browned on all sides, about 10 minutes. Place in a large, shallow baking dish. Surround with the morels and artichoke hearts. Season with the salt and pepper.
Pour enough chicken broth in the dish to half cover the chicken. Push the morels and artichoke hearts down into the liquid. Bake until the chicken is tender and just cooked through, about 35 minutes. Add the peas to the dish and bake for 5 minutes longer.
Divide the chicken among 4 plates. Remove the vegetables from the broth with a slotted spoon and place them around the chicken. Serve immediately.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1688 milligrams, Sugar 9 grams, TransFat 0 grams