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Chicken with Artichokes in Creamy Mustard Sauce

Thank you Jenny Rosenstrach and The Splendid Table for the following versatile and simple and elegant recipe.

Artichokes, grape tomatoes, white wine, and Spicy Beer Mustard sauce blend their distinctive characters to create a plate that is packed with flavor and presents an elegant plate.

The recipe enhances the taste and tenderness of chicken, yes, and try it with pheasant or quail or grouse. Last weekend, pheasant breasts came into my larder, and I recommend the tender, herby and succulent dinner that followed.

Pheasant or Chicken with Artichokes in Creamy Mustard Sauce makes cooking a pleasure since the process comes together logically and with little muss. White wine, chicken broth, herbs (oregano, thyme, sage, rosemary in singles or combinations thereof) combine in a marvelous way. Finish with a light Spicy Beer Mustard and cream sauce.

Baking time may be the only difference between cooking a chicken or wild game bird. For pheasant, I baked the breasts in my LeCreuset pot for 2 hours at 250 F Degrees, a slow oven. Chicken thighs, breasts, wings or legs require far less time in the oven or may be completely finished on top of the stove. See below:

Pheasant slowly baking and imbibing the flavors
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Chicken or Wild Game birds with Artichokes in Creamy Mustard Sauce

Course Main Course
Cuisine American
Keyword Light Dinner Meal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

What You’ll Need:

  • 1 ⅓ pounds chicken thighs, breasts wings and legs in any combination pounds season each with salt and pepper
  • ½ tsp red pepper flakes
  • 1 small onion, chopped about 1/2 cup
  • 8 ounces artichoke hearts canned, drained and sliced lengthwise or frozen
  • 1 tsp. dried oregano or sage
  • ½ cup grape tomatoes sliced in half
  • ½ cup white wine or replace with chicken broth
  • ½ cup chicken broth
  • ⅓ cup half and half
  • 1 Tb. Spicy Beer Mustard
  • handful chopped fresh parsley

How To Prepare:

  • 1. Pat dry the chicken pieces and dust with flour
    2. In a large nonreactive skillet or baking dish, brown the chicken pieces in olive oil or vegetable oil over medium high heat.  Two to 3 minutes/side.  Do not crowd the pan while browning.  
    3. Remove the chicken from the browning skillet
    4. Reduce heat and add the red pepper flakes and the onions.  Cook for a minute or two, using a wooden spoon to scrape up any brown bits left over from the chicken.  Keep the brown bits in the pan.  They add flavor.  
    5. Add the artichoke hearts, oregano, and season with salt and pepper.  
    6. Cook for another 2 to 3 minutes then stir in tomatoes.  
    7. Nestle the chicken among the vegetables, then add the wine and chicken broth. 
    8.. Bring to a boil, then reduce heat to a simmer and cover.  Cook slowly for another 8 to 10 minutes until the chicken is cooked through. 
    9.  Or if you are preparing a wild game bird, slip into a preheated 250F Degree oven and roast slowly for 2 hours
    10.. Before serving, whisk together the cream and mustard.   
    11. Remove the skillet or Dutch oven from the heat and stir in  the creamy mustard sauce.
    12. Sprinkle with parsley and serve.
Artichoke hearts, grape tomatoes, hints of onion and a delicate and creamy Spicy Beer Mustard sauce lifts the common bird towards the divine