I just got back from spending time with my Dad – talk about a fantastic cook! He made this recipe for me while I was visiting and I just have to share it with you.
Chicken Artichokes Potatoes and Brown Sauce
Ingredients you will need to create the delicious masterpiece:
- 6 Chicken thighs – cut in half if they are really large
- 1 small onion – chopped
- 1 package of frozen artichokes (or 2 cans in water)
- 7 small potatoes (variety is nice here) cut in half or quartered
- 2 cloves garlic
You can make traditional brown sauce, which takes hours and lots of meat bones, though well worth the effort, or you can use quick brown sauce which tastes wonderful too and doesn’t require the time and bones.
For the fast method you will need
- 3 shallots, finely chopped
- 1 cup red wine (dry)
- 1 can beef consomme
- 6 tbs butter
- 3 tbs flour
Saute the shallots in 3 tbs butter, then add the consomme and red wine let simmer while you mix the remaining flour and butter together into a paste. Add the paste slowly while whisking into the sauce. Once it is all incorporated and thickish strain the shallots out of the mixture. Set aside to finish the dish with.
Now on to the assembly of the dish
Brown the chicken in a cast iron pan, casserole dish or dutch oven. Remove the chicken, saute the onions for a minute. Remove the onions and brown the exposed edges of the potatoes. Put everything back into the pan sprinkle with crushed, chopped garlic cloves. Cover the pan and back in the oven for 40-45 minutes at 400 degrees.
Once the chicken potatoes and artichokes are cooked remove them to a serving dish. Splash a little wine into the pan to deglaze it add the brown sauce to warm it all up then pour over the chicken and serve.
Goes very nicely with a fresh baby greens salad and light vinaigrette.
Hope you enjoy this as much as our family does.