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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

Ingredients

  • 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

Instructions

  • 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.