CREAMY CHICKEN WITH MUSHROOMS AND ARTICHOKES

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Creamy Chicken With Mushrooms and Artichokes image

This chicken dish is creamy and mild and the flavours meld completely. It is a fairly rich dish and does not pretend to be low-cal! I used canned mushroom pieces and artichokes because it's quicker, but fresh, lightly cooked mushrooms and artichokes can be used. Serve with brown rice and a green vegetable such as swiss chard, fresh green beans or broccoli. Very comforting and tasty! Please note that you can use a tin of asparagus pieces in the place of the mushrooms.

Provided by Zurie

Categories     Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs chicken pieces (bone and skin in)
1 cup mayonnaise, tangy, not bland
4 tablespoons prepared mustard, preferably wholegrain and creamy
1 teaspoon garlic, chopped
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/2 teaspoon seasoning salt
14 ounces mushrooms, canned weight before draining (stems and pieces are fine (or use asparagus pieces)
14 ounces canned artichoke hearts (canned weight before draining)
2 ounces camembert cheese or 2 ounces brie cheese, ripe
fresh ground black pepper

Steps:

  • Heat oven to 350 deg F.
  • Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
  • Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
  • In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
  • Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
  • Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
  • Cut the camembert or brie into small chunks and tuck in all over the chicken.
  • Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
  • Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
  • Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
  • The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
  • Grind over plenty of fresh black peppercorns.
  • Serve with rice, steamed broccoli and a salad.

Nutrition Facts : Calories 729, Fat 50.3, SaturatedFat 12.7, Cholesterol 154.9, Sodium 892.9, Carbohydrate 30.5, Fiber 10.1, Sugar 7, Protein 42.1

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