Posted on May 29, 2013 by Anne Milneck | 0 comments
The garlic-y, crunchy breadcrumb goodness of a stuffed artichoke meets tender chicken with rich porcini mushroom and mustard flavor baked to perfection in a casserole. Bone-in chicken pieces give this casserole extra flavor and juiciness. We love this casserole with just a simple salad as a side to complete the meal.
3 bone-in, skinless chicken breasts
3 bone-in skinless chicken thighs
2 cans artichoke hearts, rinsed and drained
Juice of half a lemon
2 cloves garlic
2 Tbl Arbequina Extra Virgin Olive OIl, plus more for drizzling
2 Tbl unsalted butter
1 cup panko bread crumbs
Salt & Black Pepper
1/2 cup Parmesan Cheese
Heat oven to 350 degrees. Rub chicken pieces on both sides with the Smoked Porcini, Shallot and Mustard Blend. Place in a baking dish. Nestle the artichokes around the chicken pieces. Drizzle the artichoke hearts with the lemon juice. In a skillet, heat 2 Tbl Arbequina Extra Virgin Olive OIl and 2 Tbl unsalted butter. Saute garlic until fragrant but not browned. Lower heat and add the Panko. Stir the Panko until lightly browned. Add salt and pepper to taste. Mound the Panko over the artichokes leaving the chicken pieces exposed. Sprinkle the parmesan cheese over the panko. Drizzle the entire dish with a little more Arbequina Extra Virgin Olive OIl.
Cover with foil and bake for 45 minutes. Uncover and bake allowing the chicken to brown a bit until the thigh meat is cooked through. When pierced, the juices should run clear.
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