Chicken Artichokes Mushrooms and Peppers

A classic garlic cream sauce is simple to make. It can be used on pasta, meat, shrimp and even salads but the best is over this roasted chicken. The cream sauce combined with the artichokes, mushrooms and peppers give this dish a great flavor.
Chicken Artichoke Mushrooms and Peppers can be served over pasta or rice but I think it’s just perfect by itself. Enjoy.
INGREDIENTS

1whole chicken cut into 8 pieces

2 cup of flour for dredging

1 tsp of salt

1 tsp of fresh ground black pepper

1 tsp of dried thyme

1 tsp of dried oregano

1 tsp of fried basil

1/4 cup of extra virgin olive oil

2 Tbls of butter

1 bunch of long green onions

2 red bell peppers, sliced

10 baby portabella mushrooms, sliced

1 package of frozen artichoke hearts, defrosted

5 cloves of garlic, finely chopped

1/2 cup of white wine

1 and 1/2 cups of chicken broth

1 cup of heavy whipping cream

4oz of cream cheese

1/4 cup of fresh flat leaf parsley
PREPARATION

Preheat the oven to 350 degrees

Season the flour with the salt, pepper, thyme, oregano and basil

In a large frying pan heat the olive oil and butter.

Place the chicken piece in the pan and brown on all sides. Brown the chicken in batches if there isn’t enough room.

Place the browned chicken pieces in a baking dish.

Pour in 1 cup of chicken broth and bake uncovered for around 50 minutes until chicken is cooked through.

In the mean time, using the same frying pan you browned the chicken in, sauté the onions, peppers, mushrooms and garlic for 3 to 5 minutes until the onions, mushrooms and peppers are soft.

Add the artichoke hearts and heat through.

Deglaze the pan with the white wine and remaining ½ cup of chicken broth.

Add the whipping cream to the pan and whisk until the cream becomes thick and slightly bubbly.

Add the cream cheese and stir until melted.

Remove the chicken from the roasting pan and plate.

Top the chicken with the onion, artichoke, mushroom and pepper mixture.

Garnish with parsley.
Serves 4 people